-
1
Tear off the tough outer leaves at the base of the cauliflower, and cut out the tough core.
-
2
Cut the branches into small florets (about 1 inch), and cut any small tender leaves into pieces.
-
3
Peel the onion and, without trimming away the root end, slice it into eight thin wedges.
-
4
The onion layers should still be attached at the root end, so each wedge remains intact.
-
5
Pour the olive oil into the skillet, set it over medium heat, and toss in the garlic cloves.
-
6
When they start to sizzle, strew the cauliflower over the pan bottom, and drop in the onion pieces here and there.
-
7
Season with the salt and peperoncino, reduce the heat to medium-low, and cover the pan.
-
8
Let the vegetables cook without stirring for 20 minutes or so, softening in their own juices, until the florets and wedges begin to take on color on the bottom.
-
9
If the pieces are soft but not caramelizing, uncover the pan, raise the heat a bit, and cook a few minutes longer.
-
10
When the vegetable pieces are caramelized on one side, gently tumble them over.
-
11
Scatter the cherry tomatoes and olives in the pan, stir gently to distribute them, then cover and cook until the tomatoes release their juices, about 5 minutes.
-
12
Finally, remove the cover, raise the heat, and bring the pan juices to a boil.
-
13
Cook until the juices are syrupy and the vegetables are caramelized all over, another 5 to 10 minutes.
-
14
Heap on a platter or in a casserole dish; serve warm or at room temperature.
