method
1. Trim cauliflower and divide into florets. Bring water and 1/2 tsp salt to the boil in a saucepan, add cauliflower and cook for 5 minutes. Drain, reserving cooking liquor.
2. Blanch, peel and chop tomatoes. Peel and chop onion. Peel and crush garlic. Heat the oil and garlic in a saucepan, add onion and cook till transparent. Season meat, add to pan and brown quickly on all sides over a high heat, turning frequently to prevent the riblets burning.
3. Add tomatoes to pan with reserved cooking liquor and tomato juice. Bring to the boil. Add pepper and cook, covered, for 1 hour.
4. Add cauliflower and cook for a further 15 minutes. Adjust seasoning, then serve with boiled potatoes.
