Braised Whole Cauliflower alla Diavola

We give the pot-roast treatment to a whole head of cauliflower by cooking it in a Dutch oven with a spicy tomato, garlic and green olive braising liquid that melds into a flavorful sauce. When the cauliflower is almost fully tender, we dust it with pecorino and return it to the oven to brown. When it emerges 15 minutes later, it is soft enough that portions can easily be scooped from the whole head with a spoon. Or, if you prefer, cut it into wedges and set them on a bed of sauce on a platter. Accompany with creamy polenta or warm, crusty bread.