Whole braised cauliflower with tomato and olive sauce

Wow this was amazing. So much better then I was expecting it to be. It always makes me happy when that happens. Now I know some (most) of you will scoff at the anchovies just because they're anchovies. Well I think it's unfair that people don't give them a try. Once they are used in a dish like this they act more like a spice. They give the sauce a salty and nutty type flavour that resembles nothing like fish in a can TRUST ME. So get over it and just try it!! You need it! Same goes for olives. They are made for this!
This is easily vegetarian if you take out the anchovies too. I broke up my cauliflower after I cooked it to make it easier to eat but you could just leave it whole to serve it and let people slice big chunks out for themselves!

What you need:
1 red onion, peeled and sliced
5 cloves of garlic, peeled and chopped
1 large head of cauliflower, leaves removed and stem chopped.
Olive oil
A handful of black olives (not canned) pitted and chopped roughly or left whole
4 good quality salted anchovy fillets in oil, drained and sliced.
A handful of fresh, flat leaf parsley, roughly chopped
1 28 oz can of plum tomatoes, broken up with your hands
Red wine vinegar

FIRST find a pan that a whole head of cauliflower will fit into, leaving an inch around the outside of it. This is important or it won't cook the way it should. Add a glug of olive oil to the pan with the onion, garlic and the chopped cauliflower stalk and slowly fry for about 10 minutes until softened with a little colour. Add the olives and anchovies and fry for a couple more minutes. Add your tomatoes then fill the can 1/4 way with water and add that to the pan with a good swig of red wine vinegar. Stir everything together and bring to a boil.

TAKE your cauliflower and gently push it down into the sauce. If you have the right size pan, half of it will be in the sauce and half will be above it. (Mine was a bit higher but it still turned out fine) Drizzle with olive oil and put a lid on it. Let it simmer on low or med low for about 50 minutes until tender. Serve sprinkled with parsley leaves.