Roman Style Cauliflower
1/4 cup olive oil
1 carrot peeled and finely chopped
1 large onion finely chopped
1-2 garlic cloves crushed
1/4 lb Italian mild sausage, casings removed and meat crumbled
1 stalk celery finely chopped
1 large bay leaf
1 Tbsp tomato paste
1 large cauliflower (about 2 lbs)
water for steaming
salt & pepper
Heat a large skillet over low heat. Add oil and heat until fragrant. Add carrot, onion, garlic and sausage. Stirring occasionally, cook until onion is soft but not browned. Add celery, bay leaf and tomato paste, cook until carrot is soft, stirring occasionally. Remove from heat and cover.
Discarding outer leaves, cut cauliflower into large flowerets. Steam cauliflower until tender, drain and set aside. Reheat onion mixture, adding 2-3 Tbsps of water to "loosen" it up if needed. When bubbling add the cauliflower, salt and pepper to taste, heat through and serve.