---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Greek
       Yield: 6 servings
       6 lb Cauliflower
       6 sm Onions, white
   1 1/4 c  Oil
       4 cl Garlic, split lengthwise
       1 tb Tomato paste diluted with:
       2 c  Water
     1/2 c  Vinegar
     1/2 tb Rosemary
       1 ea Bay leaf
       6 ea Peppercorns
      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,
   resemary, and bay leaf, and cook for 30 min.  Bring
   lge. pot of salted water to a boil; add cauliflower.
   Cook for 5 min., 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 (abt. 30 to 45
   min.).  Serves 6 to 8.