½cupolive oil(use half to sauté the cauliflower and the other half for the stew)
½cup red wine
½cupred vinegar from grapes
1Tbsptomato paste
3bayleaves
1stick cinnamonor ¼ tsp ground
¼tsp allspice
salt and pepper
Instructions
Stew
In a large saucepan, add ¼ cup extra virgin olive oil and warm to medium heat. Add the spice and cinnamon and sauté the onions until softened.
Add the tomato paste and stir for half a minute.
Then add the tomatoes, the wine, the vinegar, the garlic, and the bay leaves. Cover the pot and simmer for about 40 minutes.
Meanwhile, put the other ¼ cup of extra virgin olive oil in a pan and heat it over medium heat. Sauté the cauliflower with the carrots until they soften and take a little color and set aside.
After simmering the sauce for 40' add the cauliflower and carrots you sautéed. Simmer for another 15 minutes and the stew is ready!
Serving
Serve while still warm, but you can also enjoy it cold.
Serve it as it is or with rice as a side dish.
It's perfectly accompanied with white wine or beer.
Notes
* If you want to serve it as an appetizer, you can make it more "intense". To do this you will add extra 1 Tbsp tomato paste, 2 garlic cloves, ¼ cup red vinegar (optional), 1 cinnamon stick (or ¼ tsp ground), ¼ tsp allspice and more salt and pepper.