Ingredients for 4 people:1 cauliflower (approx. 800 g)1 jar La Pizzaiola sauce (or 280 g of tomato passata seasoned with oregano and salt)3 tbsp Extra Virgin Olive Oil (plus 2 tbsp to drizzle over the finished dish)40 g grated aged pecorino cheese80 g fresh pecorino cheese2-3 capers in vinegar for each “slice”1 tbsp oregano to sprinkle over the finished dish1-2 anchovy filets (optional) salt pepper
Wash the cauliflower and remove the outer leaves; cut it into slices about 1.5 cm thick (if they are too big, cut them in half) and arrange them on a baking tray lined with greaseproof paper. Season with olive oil, salt and pepper, and bake in a preheated oven, at 200 °C, for approximately 20 minutes (check to see if the cauliflower is done by piercing with a fork, it must be tender). When it’s cooked, remove the tray from the oven and on top of each slice add 1 or 2 spoonfuls of Pizzaiola (or another tomato sauce of your choice), some fresh pecorino cut into small pieces, grated aged pecorino and 2 or 3 well-drained capers (also a piece of anchovy filet if you like). Return to the oven for about 5 minutes, just long enough to melt the cheese. Serve the cauliflower nice and hot, with a sprinkling of pepper and oregano, and a drizzle of olive oil.