Cauliflower Acqua Pazza - my vegan version of the Southern Italian classic

Cauliflower Acqua Pazza 1 head of cauliflower 1 bulb of fennel, stems and tough parts removed, thinly sliced 6 - 8 cloves garlic, thinly sliced 1 pint cherry tomatoes, cut in half 2 tablespoons olive oil 1/2 cup white wine 2 tablespoons capers 1/2 teaspoon sea salt Pinch of red pepper flakes 1 cup water 2 tablespoons chopped parsley Sliced baguette for serving To a hot sauté pan, add the olive oil. Then add the garlic and fennel. Next add the wine and cook until fennel is slightly tender. Add in the tomatoes, salt, capers and red pepper flakes. Gently crush some of the tomatoes to release more flavor. Add in the water and simmer. Add in the cauliflower and spoon some of the mixture over the cauliflower. Cover the pan and continue to simmer for about 15 minutes or until cauliflower is tender. Add to a serving dish and top with parsley. Serve with the baguette slices. For more recipes like this, please visit my website: https://laurasvegantable.com

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