Prep 10 mins
Cook 40 mins
I tried this as soon as I saw it on today's Toronto Star. EXCELLENT.
- 1⁄3 cup extra virgin olive oil
- 4 red onions, peeled, quartered lengthwise (about 2-1/4 lb/1 kg)
- 3 garlic cloves, peeled, minced
- 1 head cauliflower, cut into large florets (about 3 lb/1-1/2 kg)
- 4 large plum tomatoes, peeled, chopped (about 1 lb/500 g)
- 1 large bay leaf
- 1 teaspoon sea salt (or more)
- 1⁄2 teaspoon black peppercorns
- 1 sprig fresh rosemary
- 1⁄4-1⁄2 cup water
- 1⁄2 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon sherry wine vinegar
- Heat 3 tablespoons of the oil in large pot over medium heat.
- Cook onions, stirring frequently, until golden and soft, and segments have separated, 10 to 12 minutes, reducing heat if necessary.
- Add garlic and stir 1 minute.
- Add cauliflower.
- Stir to coat with oil.
- Add tomatoes, bay leaf, salt, peppercorns and rosemary.
- Pour in 1/4 cup water.
- Turn heat to high and bring to boil.
- Reduce heat to low, cover pot and simmer 25 to 30 minutes, stirring occasionally.
- Add remaining water if needed.
- Add wine and cook 10 minutes, or until cauliflower is tender but not mushy.
- Mix tomato paste and vinegar.
- Stir into stew.
- Add more salt if desired.
- Stir in remaining olive oil.
- Remove rosemary branch and bay leaf before serving.