Cauliflower Aprodolce

2 cups      Onions, sliced thin
3               Cloves garlic, sliced
1 tsp         Olive oil
1               Large (or 2 small cauliflower)
3 cups      Tomatoes
2/3 cup     Raisins
1/2 cup     Red wine vinegar
                  Sugar, salt, pepper to taste

In non reactive saucepan (glass or enamel) cook onions and garlic until soft.  Cut cauliflower into florets.  Chop tomatoes (or open can) and add to onions.   Stir in raisins and vinegar.  When onions are translucent, add cauliflower and cook until tender.  Season and serve hot, room temperature or chilled.

-Moosewood Restaurant Low-fat Favourites

Submitted By: Cathie Allen