1 head Cauliflower

1 small Onion, chopped

1 Garlic clove, thinly sliced

1 14. oz can diced Tomatoes

1/4 cup dry White Wine

3 tbsp. Gordy’s Cherry Pepper Spread

2 tbsp. Capers, rinsed and drained

Juice from 1/2 Lemon

Olive or Grapeseed Oil

Sea Salt + ground White Pepper, to taste

Preheat oven to 400º. Remove leaves and trim stem end of cauliflower, leaving the core. Place core side down on a cutting board, and slice cauliflower into four 1/2″ – 3/4″ ‘steaks’.

Heat 1 Tbsp. olive (or grapeseed) oil in a large skillet over medium-high heat. Working in batches, lightly fry cauliflower steaks until golden brown, 2-3 minutes per side, adding more oil to pan between batches. Transfer steaks to a large rimmed baking sheet, sprinkle with sea salt, and lightly brush with Gordy’s Cherry Pepper Spread.

Place in oven and roast cauliflower until tender, about 15 minutes.

Meanwhile, heat 1 tbsp. oil in a 12-inch skillet over medium-high heat, then sauté onion until golden, 5-7 minutes. Add garlic and sauté, stirring, for 30 seconds. Add tomatoes and wine and simmer briskly until sauced has reduced by about a third, 5-7 minutes. Remove from heat and stir in capers, salt, and pepper to taste, then transfer to a food processor. Stir in lemon juice and puree until desired consistency is reached. Transfer sauce mixture to a bowl, and stir in 3 tbsp. Gordy’s Cherry Pepper Spread (or more to taste).

Serve cauliflower immediately, topped with Tomato Cherry Pepper Sauce.