• _{4 pounds cauliflower}

• _{6 small onions, white}

• _{4 carrots}

• _{2 potatoes}

• _{1 1/4 cups oil}

• _{40 milliliters garlic, split lengthwise}

• _{1 tablespoon tomato paste diluted with 2 cups water}

• _{1/2 cup vinegar}

• _{1 bay leaf}

• _{6 black peppercorns}

• _{4 Allspice corns}

• _{½ teaspoon of sugar}

• _salt

_{Preparation :
Wash the cauliflower and break it into flowerets. Put them in cold water with half of the vinegar for 10 minutes. Wash them again.
Skin and cut the onions in 4 pieces each.
Skin and cut the potatoes in 4 pieces each.
Skin and cut the carrots in thin slices.
Heat the oil in a pot and lightly brown the onions; put them aside.
In the same pot put the potatoes for 3 minutes. Put them aside with the onions.
Repeat with the carrots and the cauliflower.
Add the garlic and the onions and the potatoes, the bay leaf, the peppercorns and the allspice corns. Cook for 3 min.
Add diluted tomato paste, the rest of the vinegar, and cover pot. Simmer until all liquid has been absorbed and only the oil remains (about 30 to 45 min.)}