Fry onions and garlic with a little salt in olive oil until softened. Add thyme and chunks of tomato. Cook to a saucy consistency. Plunge in cauliflower florets and cook some more until they are tender but still firm.
Serve over penne or other pasta, topped with a cheese sauce, made by melting grated medium Gouda or Cheddar into warmed crème fraîche. Don’t boil, or the cheese will become chewy.
Grate some nutmeg on top. And pepper, of course.
Cauliflower could be substituted by broccoli, or fennel, or chicory, or ???