Step 1

1 Discard the cauliflower leaves and cut out the core

Step 2

2 Break the head into florets no larger than 1 1/2 inches

Step 3

3 Heat the oil in a large, heavy-bottomed pot over medium or medium-low heat until the oil shimmers

Step 4

4 Add the onion and cook for about 3 minutes, stirring until softened

Step 5

5 Add the garlic and cook for 1 minute, stirring

Step 6

6 Add the cauliflower florets, bay leaves and crushed red pepper flakes to taste; season lightly with salt and cook for 5 minutes, stirring occasionally

Step 7

7 Meanwhile, use your hands to crush the tomatoes over the pot; stir to mix well

Step 8

8 Cover and cook for 20 to 30 minutes or until the cauliflower is tender and most of the liquid has been absorbed (check after 20 minutes)

Step 9

9 There should be just enough liquid left to cover the cauliflower; if there is more, uncover to finish the cooking

Step 10

10 Taste and adjust seasoning as needed; discard the bay leaves and garlic, if desired

Step 11

11 Serve hot