2 tbsp. olive oil
2 cups chopped onion
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. rosemary
1 ½ tsp. salt
Ground black pepper, to taste
3 bay leaves
½ lb. mushrooms, sliced
10 large cloves garlic, coarsely chopped
1/3 cup red wine vinegar
1 cup water
4 tbsp. tomato paste
2 medium heads cauliflower cut into 1” flowerets
1 lb. whole wheat elbow macaroni
Grated Parmesan cheese
Minced fresh parsley
Minced fresh basil
1. Heat oil in large skillet and add onion, dried herbs, salt, pepper, bay leaves, and mushrooms. Sauté over medium heat until onion is translucent (8-10 minutes)
2. Add garlic, vinegar, water, and tomato paste and whisk until well blended. Add cauliflower and bring to boil. Cover and turn heat to low. Cook until cauliflower is tender (5-8 min).
3. Before serving cook macaroni. Drain and add to sauce. Mix well and transfer to a bowl.
4. Serve topped with Parmesan and freshly minced parsley and basil.
Per serving: 488 calories, 8.6g fat, 1.7g sat fat, 90g carbohydrate, 21g protein, 14g fiber, 5.3 mg iron,