I can’t remember the official name, but I call it “Cauliflower St. Louis.” The original recipe calls for 3-4 fresh tomatoes. In the winter I prefer to use canned.
Dice half and onion, 3 slices of bacon and a clove of garlic. Saute over medium heat in olive oil until onions are translucent. Add half a small can of diced tomatoes and half a can of crushed tomatoes. Cook on medium/low heat about twenty minutes. Meanwhile, blanch one head of chopped cauliflower. Mix the sauce and the cauliflower together. Top with grated parmesan cheese if desired.
This reheats well and is addictive cold.
Sounds addictive hot, too! :)