Charolette Vander Horst Antipasto

1 1/2 Cup EVOO
2 Cups White Vinegar
2 small cans tomato paste
1oz curry powder
Blend together and heat until like a gravy
 
Add 1 head of Cauliflower and cook until slightly tender
 
Prepare
8 stalks of celery sliced
4 large onions sliced
6 med carrots juliened
1/2 # button mushrooms
1 10 oz can black olives whole drained
1 10oz can green olives whole drained
1 can green beans drained
1 med jar dill pickle slices
2 cans of tuns in oil undrained
1 can artichokes drained and sliced
Mix and put into sauce and cook down 1/2 to 1 hour 
Salt and pepper cool
can be frozen