800 g of cauliflower
1 tsp paprika
1 tbsp toasted in a dry skillet meal
1 tbsp tomato puree (3-4 fresh tomatoes or canned)
4 tbsp sunflower oil
optional - 200 g of frozen peas (canned) or 2-3 potatoes
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Chopped onion stew in the oil. Add red pepper, stir a few times and make 1 cup hot water. Once the sauce boil add salt and add cauliflower florets fragmented and optional peas or potatoes, diced. When the vegetables are soft add the grated tomatoes or tomato puree, fuzzy with the flour in a little cold water. Simmer for a few minutes. finished stew sprinkle with chopped parsley.