Cauliflower florets cooked in a deliciously flavoured tomato sauce…
Heat the oil in a sauce pan, add the garlic and onion, cook while stirring until sauteed. Add the chili flakes, oregano, thyme and rosemary and stir.
Tip in the tomatoes, vegetable stock and sugar, mix, bring to a boil, reduce, cover and leave to simmer for 20 minutes stirring occasionally. The sauce should start to thicken.
Add the cauliflower florets and the cream to the pan, bring to a simmer over a low heat until the cauliflower is tender.
Add lemon juice, salt and pepper to taste and extra cream or water if the sauce is too thick for your liking. Chop the parsley, sprinkle into the stew and mix. Serve with potatoes.