| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Greek, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Cauliflower |
| 6 |
|
Onions, white |
| 1 1/4 |
c |
Oil |
| 4 |
|
Garlic, split lengthwise |
| 1 |
T |
Tomato paste diluted with: |
| 2 |
c |
Water |
| 1/2 |
c |
Vinegar |
| 1/2 |
T |
Rosemary |
| 1 |
|
Bay leaf |
| 6 |
|
Peppercorns |
INSTRUCTIONS
Wash the cauliflower and break into flowerets. Skin and wash onions;
drain. Heat the oil in a pot and lightly brown the whole onions. Add
garlic and cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring lge. pot of salted
water to a boil; add cauliflower. Cook for 5 min., then drain and add
cauliflower to sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has been absorbed and
only the oil remains (abt. 30 to 45 min.). Serves 6 to 8. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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