extra virgin olive oil
cauliflower, cut or torn into florets
pitted Kalamata olives, halved
Fresh Vegan Mozzarella grated
In a large saucepan, heat the extra virgin olive oil and add the onion and garlic; saute until tender.
Add the cauliflower, red wine, pitted Kalamata olives, capers, and pine nuts, a few dashes of salt, and turn up the heat. Cover, and when it has come to a boil, turn the heat down to medium low.
Cook until the cauliflower is fork-tender, lifting the lid and stirring with a wooden spoon every couple of minutes to ensure that all of the pieces cook evenly and becoming pink.
Finally, add the Smoked Vegan Mozz and stir to melt.