Whole Cauliflower Braised In Tomato Sauce - cooking recipe

Ingredients

1 head cauliflower, large outside leaves removed
25 ounces jar roasted garlic tomato sauce
1/4 cup parsley, chopped (stems only)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon onion powder
fresh ground pepper, to taste
4 anchovy fillets, drained and chopped
1 handful pitted kalamata olive
1 tablespoon red wine vinegar
1 tablespoon olive oil
chopped parsley, to garnish (flat leaf)

Preparation

Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat.
Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.
Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.