Cauliflower with tomatoes

Ingredients

• 1 kg cauliflower
• 1000 ml cold water for soaking
• 1 teaspoon salt for soaking
• 1 large red onion (200 g)
• 2 tablespoons olive oil
• 150 ml water for cooking
• 6 cherry tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1 teaspoon Vegeta seasoning
• 1/2 teaspoon ground pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried basil
• 1 garlic clove
• 15 g fresh or frozen parsley

Preparation

1. Break the cauliflower into small florets and put them in 1000 ml cold water with 1 teaspoon salt for 10 minutes. Drain. 2. Finely chop the onion and sauté it in 2 tablespoons olive oil for 5 minutes, until softened. Add 50 ml water and cook for another 3 minutes. 3. Add the cauliflower, the 6 cherry tomatoes cut into quarters and 100 ml water to the saucepan. Cover and cook for 10 minutes, until the tomatoes start to soften. 4. Add 2 tablespoons tomato paste, 1/2 teaspoon salt, 1 teaspoon Vegeta seasoning, 1/2 teaspoon pepper, 1/2 teaspoon sweet paprika and 1/2 teaspoon dried basil. Cover and cook for another 15 minutes, until the cauliflower is easily pierced with a fork. 5. Finely chop the garlic, add it to the saucepan with the parsley and stir.