Clean the cauliflower, cut into florets from the stalk and wash. Put the cauliflower into boiling salted water and cook it for about 8 minutes until soft. Wash parsley, shake dry and chop finely, except for 1 leaf. Bring 250 ml water, about 1/2 teaspoon salt, some pepper and a little nutmeg to the boil. Add semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot. Put the mixture into a bowl and let it cool down for about 2 minutes
First stir in eggs one after the other, then cheese and half of the parsley. Bring a pot with plenty of salted water to the boil. Take 2 teaspoons of the semolina mixture and put it into the hot water. Bring to the boil briefly and simmer at low heat for 10-15 minutes. Remove the dumplings with a skimmer and drain well
Peel and finely dice the onion and garlic. Heat the olive oil in a pot, fry the onion until transparent, add the garlic and fry briefly. Add stock and tomatoes, bring to the boil and simmer for about 15 minutes. Drain the cauliflower. After 5-7 minutes add peas and finally add the cauliflower. Season to taste with salt and pepper. Garnish with a leaf of parsley