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.
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.