10 ml olive oil
500 g cauliflower, cut into florets
1 medium onion, thinly sliced
500 ml cherry tomatoes, halved
30 ml fresh parsley, chopped
grainy mustard
In a large skillet; heat oil over medium heat. Add cauliflower and onion. Cook, tossing occasionally, until onion is golden, about 7 to 10 minutes. Add tomatoes. Cover skillet and cook until cauliflower is tender, about 8 to 10 minutes. Add parsley and mustard; blending into vegetables.
Serves 2