1 head cauliflower
½ cup olive oil
1 medium onion, chopped
1 garlic clove
1 bay leaf
1 tablespoons wine vinegar
¼ cup chopped parsley
1. Remove leaves from cauliflower and cut off tough end. Soak in cold salted water for 15 minutes. Rinse and drain. Keep whole or break into flowerets.
2. Heat olive oil in a saucepan. Add onion and cook until translucent. Add garlic, bay leaf, wine vinegar, parsley, cauliflower, and enough water to cover. Cover. Simmer, turning several times until tender (10 to 20 minutes).
3. Serve hot or cooled.
4 SERVINGS