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Category:vegetables & pulses    |
| INGREDIENTS |
Serves 6 to 8
- 6 pounds cauliflower
- 6 small onions -- white
- 1 1/4 cups oil
- 40 milliliters garlic -- split lengthwise
- 1 tablespoon tomato paste diluted with:
- 2 cups water
- 1/2 cup vinegar
- 1/2 tablespoon rosemary
- 1 bay leaf
- 6 peppercorns
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| METHOD |
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.). |
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