Cauliflower Pizzaioli

Ingredients

SERVINGS: 6 Serving(s)

½ cup extra-virgin olive oil, plus more for sautéing
I large white onion, peeled and sliced thin
2 teaspoons sea salt, or more to taste
2–3 cloves garlic, peeled and sliced
1½ cups thinly sliced red bell pepper (from 2 small peppers)
¼ cup drained and sliced pepperoncini, or more to taste
2 tablespoons capers
4½ cups (43 ounces) canned crushed San Marzano tomatoes
3 tablespoons fresh oregano leaves
1 teaspoon chili flakes, or more to taste
1 (29-ounce) can garbanzo beans, rinsed and drained
Vegetable stock or water
3 medium whole heads cauliflower, washed and trimmed
Fresh basil leaves for garnish

Preparation

Heat olive oil in a large skillet over medium heat. Add onion and salt and sauté 5 to 7 minutes, until soft and translucent. Add garlic; cook an additional 3 minutes. Add red bell peppers and cook until softened. Add in pepperoncini and capers and sauté mixture for 30 seconds (until warmed through but without getting color) and add crushed tomatoes. Simmer on low for 5 minutes and add oregano and chili flakes and stir. Stir in garbanzo beans, remove from heat, cover and set aside. (Can be made in advance.)

Meanwhile, bring a large pot of vegetable stock or salted water to a boil. Add cauliflower and simmer for 6 minutes. Drain in a colander to cool and dry. (Can be done in advance).

Preheat oven to 400°F.

Once cauliflower is dry, slice each head in half from top to bottom. Heat small amount of olive oil in a sauté pan over high heat. Sear each cauliflower half flat side down until browned. Place flat side up on a sheet pan and roast in the oven for 7 minutes. While cauliflower is roasting, warm sauce gently in a saucepot.

To serve, spread sauce over the bottom of 6 large shallow bowls. Top with cauliflower, placed seared side up. Sprinkle fresh basil leaves as a garnish.