Cauliflower in Tomato Sauce

Heat oil in a large sauce pan. Very finely chop onions and garlic. Cook onions in oil until translucent. Add garlic and quickly cook until fragrant. You can add some red pepper flakes to taste if desired.

Add chopped tomatoes, vegetable broth powder, dry herbs, and a pinch of sugar. Bring to a boil and cook for about 10–15 minutes over medium flame.

In the meantime, clean cauliflower and divide it into fairly small florets. Chop stem into small cubes. Add everything to the pan, bring back up to a boil, and cook until cauliflower is tender but not mushy. This will take about 15 minutes.

Adjust taste with salt, pepper and an extra pinch of sugar if necessary. Garnish with fresh parsley.

Serve with mashed or boiled potatoes.