Preparation

• Put a large Dutch oven or other heavy-duty pot over medium heat, and heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to soften and turn golden-brown in places, 6 to 7 minutes. Add the garlic, and cook just until fragrant, about 30 seconds. Add the celery and carrot, and continue to cook, stirring occasionally, until beginning to soften and turn golden-brown in places, about 5 minutes. Add the tomato paste, stirring constantly to combine and scraping the bottom of the pot to prevent sticking, about 1 minute. Add the tomatoes, 1 tsp. salt, and 1/2 tsp. pepper, and continue to cook, stirring often, until the tomatoes thicken slightly, 4 to 5 minutes. Add 4 cups water and the cauliflower, raise the heat to high, and bring to a boil. Reduce the heat to low, and simmer with the cover ajar, stirring occasionally, until the cauliflower is tender, 25 to 30 minutes. Season to taste with salt and pepper, transfer to a large bowl or platter, drizzle with oil, and serve.