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Hot Cauliflower and Macaroni Salad

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Servings
4
Servings
4
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1/2 cup olive oil
  • 2 cloves garlic crushed
  • 2 cups chopped onion
  • 1/2 t oregano chopped
  • 1/2 t basil chopped
  • 1/2 t thyme chopped
  • 1/2 t rosemary chopped
  • 1 t salt
  • 1 t whole peppercorns
  • 2 bay leaves
  • 1/4 lb mushrooms quartered
  • 1 medium head cauliflower
  • 1/3 cup Clover Valley Farms Herb Infused Vinegar
  • 1/3 cup dry red wine
  • 2 T tomato paste
  • 12 oz package elbow macaroni
  • 1/2 cup freshly-grated parmesan cheese
  • freshly minced parsley
Servings:
Units:
Instructions
  1. In a large, heavy saucepan, cook the garlic, onion, and herbs in olive oil over medium heat, until the onions are soft and translucent (5-8 minutes).
  2. Break the cauliflower into medium-sized flowerettes. Add these and the mushrooms to the sauté.
  3. Stir until well-mixed. Turn the heat to medium-low and cook, covered, for about 8 more minutes, stirring occasionally from the bottom.
  4. Add the vinegar, wine, and tomato paste.
  5. Stir until well-blended. Continue to cook, covered, and over low heat until the cauliflower is just tender.
  6. Just before serving, cook the macaroni in plenty of boiling water until al dente.
  7. Drain well and mix with the hot sauce.
  8. Serve topped with Parmesan and freshly-minced parsley.
Recipe Notes

Serves 4-6
From The Enchanted Broccoli Forest by Mollie Katzen

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