Step by Step instructions
Preparing the vegetables
Take your cauliflower and turn it upside down on a chopping board, then cut it in half. Run your knife around the heart (the solid white part) to free the florets from both halves. The heart and leaves can be reserved for stock making, if desired. Chop the florets into small chunks and put to one side.
Next, cut the onion in half vertically, from root to top. Peel off the outer skin and lay each half, cut side down on the board. Holding the knife on its side, parallel to the board, make a cut across the middle of the onion. Do nut cut all the way through the root end. Then hold the knife blade as normal, and chop the onion across into slices. Discard the root end when you reach it. You should end up with diced onions.
Take your cloves of garlic (cloves not whole bulbs!), and lay your knife on top of them, parallel to the board. With the heel of your hand, press down firmly on the knife, to crush the clove. Peel off the skin and discard. Roughly chop the garlic into small pieces.