Rialto Restaurant & Bar

1 head cauliflower, about 2 pounds
Kosher salt and freshly ground black pepper
¼ cup + 2 tablespoons extra virgin olive oil
1 cup red onion, cut into ¼ inch dice
2 tablespoons minced garlic
3 anchovy fillets, rinsed and chopped
1 cup white wine—use a fruity wine
½ teaspoon hot red pepper flakes
3 tablespoons rinsed capers
1 bay leaf
1 tablespoon thyme leaves stripped from the stem
1 cup freshly grated aged pecorino cheese

 

Preheat oven to 325ºF.

Wash the cauliflower and remove the outer leaves.  Using a small melon baller, remove the center of the core, leaving the cauliflower in tact.  

In a medium ovenproof saute pan, heat ¼ cup oil over medium heat.  Add the onions and cook 5 minutes.  Add the garlic and cook 1 minute.  Add the chopped anchovy, white wine, pepper flakes, capers, bay leaf and thyme and bring to a boil.  Remove from the heat.  Add the cauliflower, core side up, and spoon some of the onion mixture in the core.  Season the core side with salt and pepper.  Set it upright on it’s core, season with salt and pepper and spoon some of the onion mixture over the top, cover with foil and bake 30 minutes.  Remove from the oven, baste with the onion mixture, recover and continue to bake another 30 minutes.  Remove and discard the foil.  Baste once more and then increase the oven temperature to 450ºF, return the cauliflower and roast 30 minutes or until it’s tender and golden.  

Transfer to a plate, spoon the onion mixture over the cauliflower, drizzle the remaining oil over the top and sprinkle with cheese.

To serve, cut the cauliflower into flowerets and serve with the onion mixture.