SERVES 4 TO 6 AS A SIDE
- 2 tablespoons extra-virgin olive oil
- 4 ounces thick-sliced bacon, cut into ½-inch pieces
- 1 large onion, sliced
- 1 large head cauliflower, cored, but tender leaves left attached (about 2 pounds)
- One 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
In a pot just large enough to hold the cauliflower with a few inches to spare around the edges, heat the olive oil over medium heat, add the bacon, and cook until the fat is rendered and the bacon is almost crispy, about 4 minutes. Add the onion, and cook until it is wilted, about 6 minutes.
Set the cauliflower, bottom side down, on top of the onion. Pour the tomatoes over it, along with 1 cup water sloshed from the tomato can to clean it out. Season with the salt and crushed red pepper flakes. Bring to a simmer, and cover. Simmer until the cauliflower is tender but not falling apart, about 25 minutes.
Remove the cauliflower with a spatula to a cutting board, and cut into ½-inch wedges. Serve in a deep bowl with the sauce. Or serve whole with the sauce, and let everyone fish out a portion with a serving spoon.