A light, easy-to-digest vegetable dish of cauliflower slowly cooked in olive oil with carrots and onion. It is served cold and is especially popular in summer.
Lightly sauté the finely chopped onion and carrot in olive oil.
Add the evenly sized cauliflower pieces and toss for a few minutes.
Add the sugar, salt, and water. Cook over low heat until the cauliflower is tender. Note: Unevenly sized pieces may result in some falling apart while others stay firm.
Serve at room temperature or chilled, sprinkled with parsley.
Important: Cut the cauliflower into evenly sized pieces; otherwise, some may fall apart while others remain firm. Allergens: contains no common allergens.
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