Serves 4

Ingredients

1 head cauliflower, large outside leaves removed

25-ounce “Rick’s Red Sauce” with an entire head of roasted  garlic

1/4 cup chopped parsley stalks

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 tablespoon onion powder

Freshly ground pepper

4 anchovy filets, drained and chopped

1 handful pitted kalamata olives

1 tablespoon red wine vinegar

1 tablespoon olive oil

Chopped flat-leaf parsley, to garnish

Rick’s Red Sauce:

2 cans 16 ounce Diced Tomatoes

2 Tablespoons Butter

1 Large Onion

Pinch of Sugar – Optional

Salt and Pepper

Put everything in a pan and simmer for 3-4 hours.  After cooking blend everything together.

Directions

Step 1: Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.

Step 2: Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.

Step 3: Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil.

Step 4: 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.

Step 5: Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.