- Prepare the vegetables: cut cauliflower into bite-sized florets. Finely chop onions, leeks and garlic. Finely grate the carrots.
- Heat oil into a deep pot over medium fire and add onions and leeks. Cook them, stirring occasionally, until completely soft.
- Add garlic and carrots and stir. Then, add the cauliflower florets, season with some salt and pepper, and pour in 1 liter of water. Cook over medium fire until cauliflower is done, but still firm.
Serve warm, as a starter or a main meal. You can serve some roasted bread with it. Also, you can add some more sour cream on top of each serving.