Cauliflower Ragu

fluffernutter's Note:

Because there are so few ingredients, quality makes the difference. So try to use sea salt, good olive oil and high-quality tomatoes. We sometimes add Quorn meatballs toward the end of cooking. The original, from Deborah Madison's Savory Way, called for a few tablespoons of sun-dried tomato purée with canned tomatoes as an option.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 medium cauliflower
• 3 tablespoons olive oil
• 2 garlic cloves, sliced
• 1 cup chopped onion
• 1 (15 ounce) can whole tomatoes or 1 (15 ounce) can diced tomatoes
• 1/2 teaspoon anchovy paste (1 to 2 inches) (optional)
• sea salt & freshly ground black pepper

Directions:

1. Break the cauliflower into small, small florets. Peel the big stems and cut them into small bite-size pieces. Steam or microwave the cauliflower until barely tender.
2. Heat the olive oil in a medium skillet over low heat and add the garlic. Let it mellow until the oil has a good garlic aroma and the garlic is light brown. Discard garlic.
3. Sauté the onion in the oil. Add the tomatoes and cook for 10 minutes to reduce. Add the anchovy paste and the cauliflower and simmer for 20 minutes until tomatoes and cauliflower are very tender. Season with salt and pepper. Serve over pasta or polenta.