– 1 medium cauliflower
– 2 medium onions – finely sliced
– 3 garlic cloves – finely sliced
– 1 cinnamon stick
– 1 tbsp tomato puree
– 1 tin chopped tomato
– 3 tablespoons olive oil
– 250 ml water
– 1 vegetable stock cube
– 1/4 tsp salt
– freshly ground pepper
– small bunch of finely chopped parsley.
Firstly place a pan over medium heat. Add 3 tablespoons of olive oil in the pan and the finely sliced onions.
Cook the onions for 5 minutes until they turn translucent.
Next add the sliced garlic and cook for a further two minutes. Mix in the tomato puree and stir for a minute or two…follow this by adding the cauliflower florets. Mix well.
The cinnamon stick, stock cube, chopped tomatoes, water, salt and pepper follow. Make sure you stir everything well together.
Turn the heat up and bring to boil. Once the dish has come up to the boil, put the lid on turn the heat down and cook for 30 minutes.
After 30 minutes, take the lid off and turn the heat up to medium. Cook for a further 10 minutes until the sauce has thickened.
Switch off the heat and sprinkle with the finely chopped parsley. Enjoy over cous cous or serve with crusty bread.