Ingredients

1/4 C. best quality olive oil
1 C. chopped onion
2-3 cloves garlic, finely chopped
1 Tbsp. tomato paste
2 C. water
1/2 C. red wine vinegar
1/2 tsp. dried rosemary
1 bay leaf
salt and freshly ground black pepper to taste
1 large cauliflower, washed an

Cooking Instructions

Heat the oil in a pot over moderate heat and cook the onion until lightly browned. Add the garlic and cook an additional 5 minutes. Add the tomato paste, water, vinegar, rosemary, bay leaves, salt, and pepper, and simmer covered over low heat for 30 minutes. Add the cauliflower and stir to coat with the sauce. Simmer covered until all the liquid has been absorbed and only the oil remains, about 30 to 40 minutes. Serves 4 to 6.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)