1 medium head cauliflower
1 medium onion, seeded and chopped
5 stalks celery, chopped
1 1/3 cups mixed vegetable oil
1 1/2 cups water
2 tablespoons Italian seasoning
1/2 teaspoon dried basil
3 tablespoons dried parsley
2 tablespoons dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil leaves
2 tablespoons dried parsley
1 teaspoon dried sage
1 teaspoon dried sage and oregano
1 teaspoon dried basil
2 teaspoons dried thyme
Bring a large pot of salted water to a boil. Add cauliflower and onion and cook until tender but still firm, about 10 minutes. Drain and reserve liquid. Heat oil in a large skillet over medium heat.
In a mixing bowl, heat the water and garlic, mix with onion, celery and oil. Pour over the vegetables and stir gently to coat. Reduce heat to low and stir in vinegar, salt and seasoning. Bring to a slow simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Serve over pasta and garnish with parsley, oregano, basil, parsley and sage.
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