Cauliflower couscous with tomato and olives

Cut off the thin top layer of 3 mm from the convex side of the cauliflower with a large knife and (by hand) separate the tiny roses from each other. Chop the onion finely. Cut the olives open, remove the kernel and cut the olives into thin strips. Finely chop the parsley.

Heat a few tablespoons of olive oil in a frying pan and gently fry the onion. Spoon the cauliflower florets with a few tablespoons of water and throttle them in 1-2 minutes. Let the moisture evaporate. Put the mixture in a bowl and allow to cool.

Cut the tomatoes in four, remove the seeds with moisture and cut the flesh into small cubes. Spoon the tomato with olives, parsley, some salt and freshly ground pepper and to taste a small dash of olive oil through the cauliflower couscous.