Hot Cauliflower and Macaroni Salad
  • 1/2cup olive oil
  • 2cloves garliccrushed
  • 2cups chopped onion
  • 1/2t oreganochopped
  • 1/2t basilchopped
  • 1/2t thymechopped
  • 1/2t rosemarychopped
  • 1t salt
  • 1t whole peppercorns
  • 2 bay leaves
  • 1/4lb mushroomsquartered
  • 1 medium head cauliflower
  • 1/3cup Clover Valley Farms Herb Infused Vinegar
  • 1/3cup dry red wine
  • 2T tomato paste
  • 12oz package elbow macaroni
  • 1/2cup freshly-grated parmesan cheese
  • freshly minced parsley
  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