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You will need a large pot for this.
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This is a 1-pot meal.
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We use a 7-quart Dutch oven.
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1.
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Preheat oven to 475 F. 2.
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Add the oil into the Dutch oven over medium heat on the stove.
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3.
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When the oil is hot, add sausage meat and brown.
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4.
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Remove sausage from Dutch oven and set aside.
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Return Dutch oven to stove, adding more oil if needed, and increase to medium high heat.
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Add onions, stirring regularly to caramelize.
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When the onions are about halfway done, add chopped fennel bulb and the anise seed, and continue to stir frequently until the onions are done.
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5.
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Add celery, carrots and fennel stems.
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Continue to stir regularly until carrots have softened a bit.
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(Dont cook them all the way through, as they still have plenty of cooking to do in the oven!)
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6.
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Remove pot from heat.
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Add sausage, tomato puree, tomato paste, zucchini, 1/2 of the chopped garlic, chopped parsley stalks, crushed red pepper, Italian seasoning, lemon zest, bay leaf, and an inch or so of anchovy paste.
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Mix all ingredients well.
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Salt and pepper to taste.
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The sauce may seem quite thick at this stage, but while its in the oven, the vegetables will release a lot of moisture, making the consistency more like a marinara sauce.
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7.
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Press the whole cauliflower (stem side down) into the sauce.
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About half the cauliflower should be covered in sauce and half uncovered.
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8.
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Drizzle the cauliflower with olive oil and rub to coat evenly.
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Place a lid or foil over the pot, and put in the oven for about 30 minutes.
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9.
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Check cauliflower with a fork, and when it starts to become tender, remove the lid, and return pot to the oven for another 20-30 minutes.
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Remove when the cauliflower is completely tender and golden brown.
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You can finish it under a broiler to crisp the top a touch if youd like.
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Squeeze lemon over the cauliflower and sprinkle remaining garlic over the sauce.
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10.
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Cut whole cauliflower into 6-8 sections like a pie.
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Ladle sauce and cauliflower into bowls.
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Its quite an impressive looking dish, so impress the family or friends and plop the whole Dutch oven down on the dinner table and serve from there.
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Top with chopped parsley leaves and fennel fronds and enjoy!
