Stewed Cauliflower with Red Onions and Tomatoes

cooking.nyt.com
serves 4

​Ingredients 

• ¼ cup extra virgin olive oil
• 2 medium-size red onions, halved and sliced across the grain
•  Salt to taste
• 3 garlic cloves, minced
•  14-ounce chopped tomatoes
• 1 medium head cauliflower, cut into florets
• 1 bay leaf
• 1 sprig rosemary
• ½ teaspoon freshly ground pepper
• 1 tablespoon tomato paste dissolved in 1/2 cup water
• ½ cup red wine
• 8 kalamata olives, pitted and halved
• 1 to 2 tablespoons sherry vinegar or balsamic vinegar (optional)​

Preparation

1. Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
2. Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.
3. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.