Cauliflower Italian

For the Italian cauliflower, divide the cauliflower into florets and wash, cook in boiling water until semi-soft, strain and drain.

In the butter, sauté the finely chopped onion, add the chopped parsley. Cut the tomatoes into cubes, add to the onion, salt and pepper.

Place the cauliflower in a greased baking dish, spread the tomato mixture on top, sprinkle with Parmesan cheese and top with a few knobs of butter.

Bake in the oven at medium-high heat until golden brown.

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