Kounoupithi Stifado (Cauliflower Stifado)

Course : Greek
Serves: 6
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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 piece bay leaf
6 pieces peppercorns

Preparation / Directions:

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 minutes Bring large pot of salted water to a boil; add cauliflower. Cook for 5 minutes, 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 (about30 to 45 min.). Serves 6 to 8.

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