Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust.

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 6 medium garlic cloves, thinly sliced
  • 3/4 to 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • Kosher salt and ground black pepper
  • 120ml (1/2 cup) dry white wine
  • 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand
  • 120ml (1/2 cup) pitted green olives, roughly chopped
  • 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed
  • 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving
  • 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped

Optional Accompaniments

  • Creamy polenta
  • Crusty bread for serving
  • Extra virgin olive oil for drizzling

Equipment

  • Dutch oven with lid (5-6 quart capacity)
  • Sharp knife for trimming
  • Skewer for testing doneness
  • Wide metal spatula
  • Large spoon or tongs

Instructions

Preparation

  • Position oven rack: Adjust rack to lower-middle position.
  • Preheat oven: Heat to 425°F (220°C).
  • Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact.

Making the Braising Liquid

  • Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes.
  • Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes.
  • Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat.

Braising Process

  1. Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes.

  2. Stage 2 - Cheese crust formation (15-20 minutes): Remove pot from oven (leave oven on). Uncover and sprinkle pecorino Romano evenly over cauliflower surface. Return to oven uncovered and cook until surface is deeply browned, 15-20 minutes.

  3. Stage 3 - Resting: Remove from oven and let rest for 5 minutes before serving.

Serving

  • For whole presentation: Using a wide metal spatula and large spoon or tongs, carefully lift cauliflower from pot and transfer to serving platter. Spoon sauce around the base.
  • For wedge presentation: Transfer cauliflower to cutting board and cut into 4-6 wedges. Spoon sauce onto platter and arrange wedges on top.
  • Final touches: Taste sauce and adjust seasoning with salt and black pepper. Sprinkle with fresh basil and additional pecorino. Drizzle with olive oil.

Notes

  • Cauliflower prep: Trimming the base flat is crucial for stability during cooking. Keep the core intact to maintain structure.
  • Testing doneness: Always test at the center through the core - it’s the densest part and takes longest to cook
  • Garlic browning: Watch carefully to achieve light golden color without burning
  • Wine reduction: Proper reduction concentrates flavor and cooks off alcohol
  • Sauce consistency: The braising liquid reduces and concentrates during cooking, becoming a rich sauce
  • Cheese timing: Adding pecorino for the final uncovered cooking creates a beautiful golden crust

Variations

  • Milder version: Reduce red pepper flakes to 1/4 teaspoon for less heat
  • Olive alternatives: Substitute Kalamata olives for a different flavor profile, or capers for more brininess
  • Cheese options: Use Parmigiano-Reggiano instead of pecorino for a milder, nuttier flavor
  • Herb variations: Fresh oregano (1 tablespoon) can replace dried; try rosemary or thyme
  • Vegan adaptation: Omit cheese or use nutritional yeast; the dish is still delicious

Storage

Best served immediately while hot. Leftovers can be stored covered in refrigerator for up to 3 days. Reheat gently in a covered pot with a splash of water or broth to prevent drying. The flavors often improve overnight.