Remove the leaves from the cauliflower, cut in small pieces, wash well and drain from any excessive water. Season lightly with salt and pepper. Squeeze lemon juice over cauliflower pieces. Place a frying pan over heat. Add the olive oil and sauté cauliflower. Cook until brown on all sides. Add onion and finely chopped parsley and cook until golden brown. Add tomato paste, cinnamon and clove and bring to a boil. In a large saucepan place the cauliflower in layers and add sauce. Place saucepan over heat and cook until tender. If needed, add some water. The dish tastes better if sauce is not watery.
The cauliflower is rich in water, vitamin C and A (carotene), potassium, phosphorus, and calcium while low in calories.
This recipe dates back to the 1900s and can be still found in rural areas.
Source: Christina Karalekas-Dona