Based off this Jamie Oliver recipe, this was a breeze to throw together, and it's surprisingly wonderful. The long cooking time renders the cauliflower silky and mild, and the sauce is incredible. (I spooned some over steamed fresh spinach this morning and ate it with a poached egg: heaven.)
1 Tbsp olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 head cauliflower, leaves removed, stalk chopped up
2 cans fire-roasted tomatoes (with juice)
half a can of vegetable broth
red wine vinegar
white wine
1 handful black olives, pitted and smooshed
3 Tbsp capers
2 Tbsp fresh basil, minced
1/2 tsp smoked paprika
Get a soup pot out. Heat the olive oil in the pot, add the onions, garlic, and chopped cauliflower stalk and saute for 5-10 minutes, or until the onion is softened and a little golden.
Add the olives, capers and basil and stir for a few more minutes. Add the tomatoes with the vegetable broth, paprika, and a hefty splash each of red wine vinegar and white wine. Bring to a boil.
Take the head of cauliflower and submerge it in the sauce. Spoon a little sauce over the top, then cover the pot with a lid, lower the heat to a simmer, and cook for 50 minutes.
