Whole Head of Cauliflower

What you need

• whole head of cauliflower (Duh!)
• can of diced tomatoes (or you can chop them yourself)
• some chopped onion, celery, carrots - yes, mirepoix
• anchovies
• a little bit of heat - cayenne, chopped hot pepper, tobasco, you pick
• olive oil
• salt and pepper
• shredded cheese - cheddar, provolone, mozzarella, or all of them
• if you need some more liquid to get it to the right level add some water (boring) or some chicken stock (acceptable) or some home-made duck stock (ding-ding-ding we have a winner)

In a pot that's a little bit bigger than the cauliflower, saute the mirepoix in some olive oil
Add the tomatoes, anchovies, little bit of heat, salt and pepper and let that simmer for a while
Now you only want the pot to be between 1/3 and 1/2 full
Take the culiflower, trim the leaves and most of the woody stem but leave the florets attached
Place the whole cauliflower in the sauce - it should rise to about halfway up the head
Put a lid on it and let it simmer
When the florets are nice and soft, take the lid off and put the whole pot under the broiler - this will carmalize the cauliflower
Once it's getting nice and brown, cover with cheese and put back under the broiler
Once the cheese is nice and brown, take it out, let it cool a bit and serve in the pot

After you've eaten all the cauliflower (and you will), if there's sauce left over (and you're tired of just spooning it into each other's mouths) save it.  You can pour it on some gnocchi tomorrow.

This is such a delicious way to eat cauliflower.  Anne, who hates this wonderful vegetable, loves this dish.