Sicilian-style Cauliflower

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.