Cauliflower Stew

3/4 cup of olive oil
1 large onion, chopped
4 cloves of garlic, coarsely chopped
1 pound of canned diced tomatoes, with their juice
Salt to taste
Freshly ground black pepper to taste
4 bay leaves
Chopped fresh rosemary to taste
10 very small onions, peeled and left whole
1 large cauliflower, cut into large florets
3 tablespoons of wine vinegar

Heat the oil in a soup pot over medium-heat.

Add the chopped onion and cook, stirring constantly, for 5 minutes.

Add the garlic and cook for another 5 minutes, again stirring constantly.

Add the tomatoes and their juice, the salt, the pepper, the bay leaves, and the rosemary.

Add a cup of water, bring to the boil, lower the heat to a simmer, and cook for 20 minutes.

Add the whole small onions, stir, and simmer for an additional 15 minutes.

Add the cauliflower florets and 1/2 cup of water. Stir, bring to the boil, then lower the heat and simmer until the water has evaporated.

Add the vinegar, stir, and simmer for 3 minutes.

Remove from the heart and remove and discard the bay leaves.

The result should be slightly undercooked cauliflower in a thick tomato and onion sauce.

This recipe should make 4 to 6 servings.