Lidia's Italy

5 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
1 large head of cauliflower, cut into 2-inch florets, and any tender leaves coarsely chopped
¼ cup pitted oil-cured black olives, halved
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon pepperoncino flakes
28 ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
¼ cup drained tiny capers in brine
8 large fresh basil leaves

Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the garlic, and let it sizzle for a minute. Toss the cauliflower florets and leaves, and stir to coat with the oil.

Sprinkle in the olives, oregano, salt and pepperoncino, and stir. Pour in the tomatoes and capers, and bring the sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 10 minutes. Drizzle with the remaining 2 tablespoons olive oil, and tear the basil leaves into the skillet. Stir to combine, and serve hot.