Antipasto

Ingredients

• 1/2-1 cup olive or canola oil, or half of each
• 1 small head cauliflower, chopped/separated into small florets
• 1 large or 2 medium purple onions, peeled and chopped
• 2 – 375 mL cans or jars pitted, sliced black olives
• 2 – 375 mL cans or jars manzanilla olives, sliced
• 2 small red or yellow bell peppers, seeded and chopped
• 3 – 106 g cans small cocktail shrimp, or about 1 1/2 cups tiny frozen shrimp
• 3 cans tuna, drained
• 3 1/2 cups ketchup
• 1 cup white vinegar
• 2 – 10 oz. (284 mL) cans mushroom slices or pieces, drained