Cauliflower Ragout

Cut the cauliflower into small florets.
Chop the potatoes into 2 cm cubes.
Finely chop the onions.
Place a pot over medium heat and add the olive oil.
Add the finely chopped onion to the pan and sauté for 3-5 minutes, until they soften.
Add the potatoes and cauliflower. Season with salt, mix and sauté for about 6-8 minutes.
Add the tomato juice, vegetable bouillon cube and water, just enough to cover the cauliflower a little but not so that it is completely submerged.
Add the cinnamon, cloves and pepper. Allow the mixture to boil for 20-25 minutes, until the vegetables soften and the sauce thickens a little.
Season to taste and serve with fresh onions and fresh coriander.