Meat with cauliflower Cretan style

Ingredients for 2 servings:

• 500 g pork or veal
• 4 tbsp extra virgin olive oil
• 1 m.-sized onion(s)
• 1 small head of cauliflower
• 150 g white wine, semi-dry
• 1 tsp tomato paste
• 150 g water
• 1 tsp rosemary needles, freshly shredded or frozen
• 2 cloves
• 4 g salt or vegetable stock powder
• 1 pinch(s) white pepper, finely ground
• n. B. Salt and pepper, white to taste
• Walnut kernels, halved
• Grapes, white, seedless

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pork is the main meat used. Veal is only added on special holidays. Cut the meat into pieces about 4 cm in size. Halve the onion lengthwise, trim both ends, peel, and cut into small pieces. Heat a medium-sized pan, add the olive oil, and let it heat up. Sauté the onion until translucent, add the meat pieces, and fry until browned. Deglaze with the white wine. Remove from the heat and transfer to a covered casserole dish. Dissolve the tomato paste in the water and add to the meat along with the rosemary, cloves, salt, and a pinch of pepper; stir in. Cover and simmer for 60 minutes, stirring occasionally. Meanwhile, divide the cauliflower into small florets, wash it, and after 45 minutes of simmering (apart from the meat), add it to the casserole dish and simmer for 15 minutes. Season the sauce with salt and pepper. Transfer the contents of the pot to a serving dish, garnish, and serve warm with white bread. A cold beer or a semi-dry white wine goes well with this dish. Note: Cretans prefer bread, especially white bread, to all other side dishes. Recipe source: Mr. Olympios, Armonia Hotel, Crete.