Hot Marinated Cauliflower and Macaroni

 (The Enchanted Broccoli Forest)

 

½ C olive oil 

1 medium head cauliflower

2 large cloves garlic, crushed

1/3 C wine vinegar

2 C chopped onion 

minced fresh basil leaf if available

½ tsp. each:  oregano, basil, thyme

and rosemary

1/3 C dry red wine

2 T. tomato paste

2 bay leaves 

1-12 oz. package Elbow macaroni

1 tsp. whole peppercorns

freshly minced parsley

1 tsp. salt

¼ lb. mushrooms, quartered

 

 

In a large, heavy saucepan, cook the garlic, onion, and herbs in olive oil over medium feat, until the onions are soft and translucent (5-8 min.). 

 

Break the cauliflower into medium-sized florets.  Add these and the mushrooms to the sauté.  Stir until well-mixed.  Turn the heat to medium-low and cook, covered, for about 8 more minutes, stirring occasionally from the bottom.  Add the vinegar, wine, and tomato paste.  Stir until well-blended.  Continue to cook covered, and over low heat until the cauliflower is just tender. 

 

Just before serving, cook the macaroni in plenty of boiling salted water until ad dente.  Drain well and mix with the hot sauce.  Serve topped with parmesan (or any other sharp cheese of your choice) and freshly-minced parsley (and basil, if available).  Good cold as leftovers, too.