1. Heat 3 tablespoons of the oil in large pot over medium heat. 2. Cook onions, stirring frequently, until golden and soft, and segments have separated, 10 to 12 minutes, reducing heat if necessary. 3. Add garlic and stir 1 minute. 4. Add cauliflower. 5. Stir to coat with oil. 6. Add tomatoes, bay leaf, salt, peppercorns and rosemary. 7. Pour in 1/4 cup water. 8. Turn heat to high and bring to boil. 9. Reduce heat to low, cover pot and simmer 25 to 30 minutes, stirring occasionally. 10. Add remaining water if needed. 11. Add wine and cook 10 minutes, or until cauliflower is tender but not mushy. 12. Mix tomato paste and vinegar. 13. Stir into stew. 14. Add more salt if desired. 15. Stir in remaining olive oil. 16. Remove rosemary branch and bay leaf before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
