Cauliflower Stifaldo

Ingredients:

1 large cauliflower, chopped into large pieces
2 medium red onions chopped into rings
5 large garlic cloves julienned
2 tbsp dried rosemary
1 1/2 cups tomato puree
4 tbsp oil
salt and pepper to taste
Fresh parsley and 1 tbsp olive oil for garnish

Method:
1. Clean and chop the cauliflower. Steam it in the microwave on high for about 6 mins.
2. In a large wok or kadhai add the oil and fry the onions till they start turning golden. Add the garlic and fry for a minute.
3. Add the tomato puree, rosemary, salt and pepper and cook for 2 minutes.
4. Add the cauliflower and mix well so that it is completely covered in the sauce. Add a little water if needed.
5. Cover and cook the cauliflower till all the gravy is absorbed and oil starts coming off on the sides. The cauliflower should be breaking into smaller pieces but not become mashed.
6. Once done, transfer to serving bowl and pour the olive oil over the stifaldo. Garnish with fresh parsley and serve hot with toasted garlic bread.