Whole Baked Cauliflower With Tomato And Olive Sauce - cooking recipe

Ingredients

1 red onion, peeled and sliced
5 garlic cloves, peeled and chopped
1 large cauliflower head, outer green leaves discarded and stalk chopped
1 tablespoon olive oil
1/3 cup kalamata olive, pitted
4 anchovies packed in oil, drained and sliced (optional)
2 tablespoons flat leaf parsley, leaves roughly chopped and stems finely chopped
28 ounces diced tomatoes
2 tablespoons red wine vinegar

Preparation

Heat the oil in a pot large enough to hold an entire head of cauliflower, leaving an inch around it.
Add the onion, garlic, and chopped cauliflower stalk and slowly fry for 10 minutes until softened and with a little colour.
Add the olives, anchovies (if using) and parsley stalks and fry for another 2 minutes.
Add the tomatoes along with a cup of water and the vinegar.
Stir everything together and bring to a boil.
Take the cauliflower and gently push it down into the sauce. The cauliflower should be partially submerged.
Drizzle with a bit more olive oil, cover and let cook over low heat for 50 minutes.
Garnish with the parsley leaves.