Ingredients

• 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

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, rosemary, and bay leaf, and cook for 30 min.
• Bring one 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.).