1 big head fresh cauliflower
olive oil (I used Pam Olive Oil)
coarse sea or kosher salt and fresh black pepper(didn't use salt)
1 onion, finely chopped
1 (15 ounce) can petite diced tomatoes
1 tablespoon red wine vinegar
1 tablespoon balsamic or white wine vinegar
3 teaspoons sugar
4 large cloves of garlic, minced
1/2 teaspoon chile powder( added my favorite Tony Chachere's)
3 scallions, chopped, for garnish
- Preheat oven to 400 degrees. Cut the cauliflower into florets that are fairly even in size. Placed on a large baking sheet and sprayed with olive oil Pam, 1 teaspoon coarse salt and lots of black pepper. Roast until fork tender.
- In a large skillet cook the onion in a tablespoon of oil over medium heat until soft. Add the tomatoes, juice included along with both vinegars, the sugar and a couple pinches of salt. Bring to a boil, then simmer for 20-25 minutes. I used the immersion blender to smooth it out.
- In a separate large skillet heat another tablespoon of oil over medium-low heat and saute garlic for a minute or two . Add the tomato sauce and turn heat up to medium. Cook stirring often about 5 minutes, stir in chile powder and season well with salt and pepper to taste.
- Add the florets and toss well until they are completely coated.
adapted from Norish Me