Cauliflower Stifado Recipe

• 2½ kg Cauliflower
• 6 small White Onions
• 1¼ cups Oil
• 10 cloves Garlic (split lengthwise)
• 1 tbsp Tomato Paste (diluted with 2 cups water)
• ½ cup vinegar
• ½ tbsp Rosemary
• 1 Bay Leaf
• 6 Peppercorns

• Wash cauliflower well and cut into small florets.
• Peel the onions. Wash and drain well.
• Heat the oil in a heavy bottom saucepan and saute the onions for 2-3 minutes, or until golden brown.
• Put in garlic and fry until golden.
• Pour in the diluted tomato paste, vinegar, rosemary, and bay leaf, and cook for 30 minutes.
• Take some salted water in a pot and get to a boil.
• Add cauliflower to it and cook for 5 minutes.
• Drain well and mix cauliflowers, along with peppercorns into the sauce.
• Cover the saucepan and simmer until there is no liquid left.
• Serve hot.