Braised Whole Cauliflower alla Diavola

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more to serve
• 6 medium garlic cloves, thinly sliced
• ¾-1 teaspoon red pepper flakes
• ½ teaspoon dried oregano
• Kosher salt and ground black pepper
• ½ cup dry white wine
• 28 ounce can whole peeled tomatoes, crushed by hand
• ½ cup pitted green olives, roughly chopped
• 2-2½ pound head cauliflower, trimmed
• 2 ounces pecorino Romano cheese, finely grated (1 cup), plus more to serve
• ¼ cup lightly packed fresh basil, roughly chopped

Instructions

1. 1. Heat the oven to 425°F. Cook oil, garlic, pepper flakes, oregano and black pepper. Reduce the wine, then add tomatoes, olives, water and salt.
2. 2. Braise the whole cauliflower covered until nearly tender.
3. 3. Sprinkle with pecorino and brown uncovered. Rest briefly.
4. 4. Serve whole or in wedges with sauce, basil, additional cheese and oil.