Cauliflower And Veggie Crumble Delight

• 3 tablespoons olive oil
• 1 raw cauliflower, broken into florets
• 1 large onion (Vidalia ideally)
• 3 minced garlic cloves
• 1 (28 ounce) can diced tomatoes with juice
• 1 (16 ounce) can black beans
• 12 ounces red wine (hearty)
• 1 (12 ounce) package veggie crumbles (TJ or Yves or similar)
• basil
• oregano
• salt
• pepper

1. In a large pot that can be covered:
2. Saute in 3 TBL of good olive oil 1 large chopped onion and several chopped cloves of garlic.
3. Add and saute a cauliflower that has been broken up into florets.
4. Cover lightly with dried chopped basil and oregano.
5. Add salt and pepper to taste.
6. Saute until cauliflower changes color from white to yellow.
7. Stir periodically.
8. Add one large can of diced tomatoes and their juice.
9. Add one can of black beans (suitably rinsed).
10. Add 12 ounces or so of good red wine.
11. Add one package of soy veggie crumbles.
12. Stir up well.
13. Cover and simmer for about 20 minutes until most of the liquid has been absorbed and the cauliflower is very tender to the fork.
14. Serve alone, or on a baked potato or on rice.

olive oil, cauliflower, onion, garlic, tomatoes, black beans, red wine, veggie crumbles, basil, oregano, salt, pepper

Taken from www.food.com/recipe/cauliflower-and-veggie-crumble-delight-470228 (may not work)