Cauliflower sofigadura

Cut the cauliflower into florets, wash thoroughly and dry. 

Heat the oil and add the garlic cut into slices. 

Add the cauliflower, lower the heat and let it sauté.

Put the tomato paste on the bottom of the pot and stir until it is diluted. Add salt, pepper and a cup of water. Let it simmer.

A little bit before you finish cooking (about half an hour, it should be tender when poked), add the vinegar and turn the heat up. When the sauce thickens, remove from heat and add plenty of finely chopped fresh parsley.