Cauliflower Stifado

A delicious and hearty vegetarian Winter time recipe to enjoy with your family. Cauliflower gets better than ever with the addition of the small shallots in a nice sweetish tomato sauce

Ingredients (for 4 people):
1 medium cauliflower, cut in florets
750gr. small shallots, skin on
3 cloves of garlic, finely chopped
½ tea-cup of olive oil
3 tbsp of tomato paste, diluted in a glass full of water
2 bay leaves
1 cinnamon stick
3 whole cloves
2 tbsp of plain vinegar
salt
pepper

Method:
Blanch the shallots in a pot with plenty of boiling water for 5 minutes and drain in a colander. When cold enough to handle, peel them and leave aside in a bowl.

In a shallow pot, lightly fry the cauliflower florets in the oil on medium heat until they start getting soft. Transfer with a slotted spoon on a plate and leave aside.

Add in the pot the shallots and sauté until they become translucent. Add the garlic and sauté for 1 more minute. Then add the rest of the ingredients except the cauliflower. Cover the pot with the lid, turn the heat to medium-low and simmer for about 20 minutes.

Then add the cauliflower, uncover the pot and continue cooking for another 20 minutes making sure that the food has enough water in. Don't stir the food so to allow the cauliflower to keep it's shape.

When the cauliflower and the onions are ready, switch off the heat and leave the pot on the ring for a few minutes. The food should be left with a slightly thick tomato sauce.

Serve while it is still hot.