Cauliflower goulash with freshly grated Parmesan

Ingredients for 6 servings:

• 2 kg cauliflower
• 4 onions, red
• 2 cloves garlic
• 4 tomatoes, ripe
• 1 tsp tomato paste
• 1 cup Parmesan cheese, freshly grated
• ½ cup olive oil
• Salt
• Pepper, from the mill
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Greek style

Peel and chop the onions, mix them with the chopped garlic and some of the oil, and add them to a saucepan. Sauté the onions until translucent. Wash and cut the cauliflower into smaller florets. Peel and dice the tomatoes, and add them to the onion and oil mixture along with the cauliflower florets. Sauté briefly, then add a glass of water. Season to taste with salt, freshly ground pepper, a pinch of nutmeg, and a teaspoon of tomato paste. Stir and cook for about 5 minutes. Just before the end of the cooking time, add the freshly grated Parmesan cheese and the remaining oil. This goes wonderfully with baked potatoes, my lemon potatoes, or even wholegrain rice, and of course, a crisp salad.