Cauliflower alla pizzaiola

To prepare cauliflower alla pizzaiola, wash the cauliflower, remove any leaves 1 and the bottom part of the stalk while leaving the upper part with the tips so that the slices (roughly 0.4 inches) won't break up 2. Don't worry if they crumble, they'll stick back together in the pan. We recommend leaving it as intact as possible for a better consistency on the fork. Heat a drizzle of oil in a non-stick pan that is roughly 11.8"-12.6" in diameter (make sure you have a lid too because you'll need it). Arrange the cauliflower slices to evenly cover the bottom 3 and season with a pinch of salt. 

Cook on a rather high flame with the lid on for around 10 minutes 4. In the meantime drain the mozzarella, shred it by hand and leave to drain in a colander as you continue making the recipe. No gently turn the nicely braised slices over5. Cover with the tomato puree 6. 

Season with a pinch of salt, just enough to flavor the sauce, then the desalted and coarsely smashed capers 7, the grated Pecorino cheese 8, and the previously drained and shredded mozzarella 9.

Flavor with the pepper and basil leaves 10. Cover 11 and cook for around 10 minutes, on a slightly lower flame. Now remove the lid and reduce on a slightly higher flame, for 5 minutes. Leave to thicken for a couple of minutes before serving your cauliflower alla pizzaiola 12.