- 1 big head fresh cauliflower
- olive oil
- coarse sea or kosher salt and fresh black pepper
- 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
- 3 scallions, chopped, for garnish
- Preheat oven to 400 degrees F. Break or cut the cauliflower into florets that are fairly even in size. Place on a large baking sheet and drizzle with 2 tablespoons olive oil, 1 teaspoon coarse salt and lots of black pepper. Use your hands to massage the oil into the florets then arrange in a single layer. Roast until fork tender.
- Meanwhile in a large skillet cook the onion in a tablespoon or 2 of oil over medium-low 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. You can puree it smooth if you like or lightly smash it with a potato masher leaving it a little chunky.
- In a separate large skillet heat another tablespoon of oil over medium-low heat and saute garlic for a minute or two – just until fragrant – not browned. 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. Garnish with scallions. Serve immediately.