Miniature Cauliflower with Tuscan Ragout

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped into 1/2-inch pieces
• 8 cloves garlic, 4 minced, 4 whole
• 5 anchovy fillets, minced
• 8 large cremini, wiped clean and quartered
• 2 28-ounce cans whole Italian tomatoes (7 cups)
• 1 tablespoon finely chopped fresh rosemary
• 4 ounces (1/2 cup) Nicoise olives, pitted
• 3 tablespoons capers
• 2 dried bay leaves
• 8 heads baby cauliflower, trimmed, leaves on (or 1 1/2 pounds cauliflower, cored, cut into 3 1/2-inch pieces)

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