Stewed Cauliflower, Tomatoes, And Chick Peas With Lemony Uplift, Ala Tamar Adler

• 1/3 cup good-quality olive oil (6 turns around the pan)
• 6 garlic cloves, smashed and roughly chopped
• 8 flat anchovy fillets, drained
• 6 pickled hot peppers, such as fefferoni or pepperoncini, very thinly sliced, or hot chili flakes to taste
• 2-3 tablespoons tomato paste
• 1 6-inch strip kombu, snipped into tiny pieces
• 1/2 cup roughly chopped pitted black olives (like kalamata)
• 6 tablespoons capers in brine, divided
• 1/3 cup finely chopped flat-leaf parsley
• 1/4 cup crumbled toasted nori
• zest and juice of 1 large lemon (or to taste/depending on size)
• 1/2 teaspoon Aleppo pepper
• 2 15oz cans stewed tomatoes, drained, juice from one can reserved
• 3 pounds cauliflower (preferably a mixture of white, yellow, and purple; or use 1 1/2 lbs cauliflower florets plus 1 1/2 lbs blue or purple potatoes, cut into 1-inch chunks)
• 1 1/2 cups cooked chick peas (or 1 15 oz can, drained and rinsed)
• salt and pepper to taste)

1. Break cauliflower into large-ish chunks and set aside. (They don't have to be perfectly uniform florets. This dish should have a rustic feel.) Combine the kombu and reserved stewed tomato juice in the bowl of a food processor and let rehydrate while you prep the rest of your ingredients. When ready, pulse this mixture together with the olives, 4 tbsp capers, a splash of the caper brine (and/or the pickled hot pepper brine), chopped parsley, nori, lemon zest, Aleppo pepper, and salt to taste. Adjust for seasoning, then set aside.
2. Bring a large pot of water to a rolling boil and salt it well. While water is boiling, acquaint olive oil, garlic, anchovies, and hot peppers over a very low flame in a vessel with good heat retention, and which is large enough to comfortably hold all the ingredients, such as a dutch oven. You're not looking to brown anything; what you want instead is for the anchovies to slowly dissolve into the oil and for the garlic and peppers to get soft and melty. Once you have reached this melty state, stir in the tomato paste and cook about a minute, then stir in the lemon juice and continue cooking over very low heat, a couple minutes more. (Be judicious at this stage--not all lemons are created equal in terms of size or juiciness. You may not need all the juice. Taste and adjust the amount according to your palate. Essentially you are making a warm vinaigrette, so be mindful of the oil-to-acid ratio.)
3. Boil cauliflower (and potatoes, if using) for 5 minutes, until cauliflower is just tender. At the same time you add the cauliflower to the water, add the contents of the food processor and the drained stewed tomatoes to the pan mixture and gently heat through. Drain cauliflower and potatoes and immediately add to the dutch oven along with the chick peas and the remaining 2 tbsp capers, and gently stir to coat everything in the sauce. Bring just to a simmer, then cover and remove from heat. Let stand at least a half hour for everything to infuse, although the longer it sits, the better it gets. Can be served hot, cold, or room-temperature. This is particularly good tossed with orzo and some of its cooking water.

olive oil, garlic, anchovy, peppers, tomato paste, kombu, black olives, capers, flatleaf parsley, nori, lemon, pepper, tomatoes, cauliflower, peas, salt

Taken from food52.com/recipes/75385-stewed-cauliflower-tomatoes-and-chick-peas-with-lemony-uplift-ala-tamar-adler (may not work)