Stuffat Tal-Pastard

Ingredients for 2 servings:

• 3 onions
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 300 g potatoes, waxy
• some salt and pepper
• some marjoram
• some mint
• ½ cauliflower
• 60 g raisins
• 12 olives, pitted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Maltese-style cauliflower stew

Peel the onions, halve them, and slice them thinly. Peel the potatoes and dice them roughly. Trim the cauliflower and cut it into small florets. Heat the oil in a deep, large pan and sauté the onion rings until translucent. Add tomato paste and stir in 5 tablespoons of water. Cook for 5 minutes, stirring occasionally. Add the potato cubes, spread them out, and pour in enough water to just cover the potatoes. Add all the seasonings. Cover and cook for about 12 minutes. Add the cauliflower florets, raisins, and olives and stir them in. Cover again and continue cooking until the cauliflower florets are tender (about 10 minutes). Serve.