Cauliflower and Mushroom Stifado

1 lb. cauliflower (450g), cut into small florets
4 oz. mushrooms (100g), wiped and chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
6 oz. water (175 ml)
1 T tomato puree
1 - bay leaf
1 t paprika
1 t dried rosemary
0 - black pepper
2 T olive oil
1 T red wine vinegar
0 - finely chopped fresh parsley

Soften the onion and garlic in the oil in a large pan. Add the mushrooms and fry until the juices begin to run. Mix the tomato puree and paprika with the water until smooth, then add to the pan together with the cauliflower, bay leaf, and rosemary. Season with black pepper and mix thoroughly. Bring to a boil and simmer uncovered for about 15 minutes, stirring occasionally, until the cauliflower is tender. Remove from the heat and stir in the vinegar. Spoon into a serving bowl and serve at room temperature, garnished with parsley.

From A Vegan Taste of Greece