2 tablespoons extravirgin olive oil
1 large onion, sliced
6 garlic cloves, minced
4 cups chopped cauliflower
1 can (28 ounces) Italian plum tomatoes, coarsely chopped, with liquid
1/2 cup dry red wine
2 tablespoons capers, rinsed
1 teaspoon rosemary
2 tablespoons chopped fresh Italian parsley
Black pepper, freshly ground
Asiago cheese, freshly shredded
1. Preheat your oven to 350 degrees. Heat the olive oil in a large skillet over medium heat and saute the onion for 5 minutes, until soft. Add the garlic and cauliflower and saute for 3-5 minutes. Remove from heat. Add the tomatoes, wine, capers, herbs, sea salt, and pepper. Mix well.
2. Pour the vegetable mixture into an oiled baking dish. Top with shredded Asiago. Bake for 30-35 minutes, or until the cauliflower is fork-tender and the sauce is bubbling.