Lamb Stew with Cauliflower

2 pounds boneless lamb, cut into 1 1/2 inch cubes
2 medium onions, chopped
1 small cauliflower, cut into florets
1 clove garlic, minced
1 T. chopped parsley
1/4 t. pepper
16 ounce can tomato paste
1 cup white wine or other liquid

Combine all ingredients in cooker. Cook on high for 5-6 hours.
Yield: 4-6 servings

Adapted from: Just Slow Cooking Recipes [archive.org]