Directions

1. 1

   Wash your hands thoroughly with soap and warm water before beginning to prepare the vegetables.

2. 2

   Rinse the cauliflower under cold water and cut it into 2-inch florets, discarding the thick core.

3. 3

   Peel the onion, remove the papery skin, and finely chop it into small dice.

4. 4

   Wash the tomatoes and cut them into small chunks, removing the tough cores.

5. 5

   Place the cauliflower florets in a medium saucepan and add enough water to barely cover them, about 1 inch.

6. 6

   Bring the water to a boil over medium heat and cook the cauliflower for 3 minutes until slightly softened.

7. 7

   Drain the cauliflower completely in a colander and set aside.

8. 8

   Heat the vegetable oil in a large skillet or shallow pan over medium heat.

9. 9

   Add the chopped onion to the hot oil and cook for 3 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

10. 10

    Stir in the garlic powder and add the drained cauliflower to the pan.

11. 11

    Cook while stirring frequently for 3 minutes until the cauliflower develops light golden-brown edges.

12. 12

    Add the chopped tomatoes and ground black pepper to the pan and stir to combine.

13. 13

    Continue cooking over medium heat for 5 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.

14. 14

    Transfer the stew to a serving dish and top with dried parsley and grated Parmesan cheese before serving.