Cauliflower-East (2)

200 g cauliflower

2 PCs tomatoes

2 onion - head

1/2 glass vegetable broth

4 tbsp. flaked almonds

1 tsp. curry powder

3 tbsp. olive oil

black pepper and red pepper, salt to taste

Cabbage disassemble inflorescence. Tomatoes scald, peel, flesh cut into slices.

Onion chopped, spasseruyte in butter until Golden brown. Add the onions cauliflower, lightly fry it, add salt, pepper, season curry.

Then place the tomatoes, flaked almonds, pour in the broth and simmer under a lid for 15 minutes.

When serving, place the vegetables on a platter and sprinkle with chopped parsley.