This old school, Italian style braise, turns a standard head of cauliflower into a rich, herbaceous, unctuous meal. I first made this somewhat tongue-in-cheek for a Halloween themed book club, and I wanted something to resemble “brains“. All humor aside, I happen to know this is a very much a italian inspired, take on braised cauliflower. No matter why you make it; you can serve it whole. You can serve it in chunks. You’ll have this luscious tomato sauce that it cooks in to put over pasta or just ladle over the cooked cauliflower enjoy.

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