Monkfish and Cauliflower Chowder

Ingredients

• 1 medium head of cauliflower
• ¼ cup olive oil, plus more
• 2 medium leeks, white and pale-green parts only, sliced into ¼-inch-thick rounds
• 4 garlic cloves, thinly sliced
• 2 14.5-ounce cans cherry tomatoes
• 1 cup low-sodium chicken broth
• 1½ pounds monkfish or cod, cut into 1–2-inch pieces
• ¼ cup chopped pitted green olives
• ¼ cup tarragon leaves
• Baguette (for serving)

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