Cauliflower under Siege Serves 4

Clean cauliflower under cold running water. Remove and discard the leaves. Trim the stem so that it does not extend beyond the bottom edge of the cauliflower. To ensure that the thick central stem will cook through, give it 10 or more jabs w a small sharp knife. Put the cauliflower upside-down in a large bowl and add enough cold water to cover it; lightly salt the water. Let it soak for 10 min. Split the sausage and pull off the skin. Slice it into long strips slightly less than 1/8″ thick. Cut the rind off the cheese and slice it into wedges the same thickness as the sausage. Halve the wedges so that each one is about 2″ long and 3/4″ at the wide end. Reserve both. Put 2 c water and the fennel seeds in a heavy-bottomed 4-quart pot. Drain the cauliflower and put it in the pot, right side up. Cover and cook over high heat for 15 min, until it is three-quarters done. Keeping the liquid in the pot, remove the cauliflower with a large slotted spoon and transfer to colander. Rinse under cold water to stop cooking. Transfer to plate. Push the sausage strips between the florets so that it mostly disappears into the cauliflower. Evenly distribute the strips over the entire head. Do the same w cheese and garlic. Add 1 c water to pot and replace cauliflower. Drizzle it w olive oil, cover, and cook over high for 10 m in, until quite soft, but retains shape. Carefully remove the cauliflower with a large slotted spoon and put it on a shallow serving bowl, flower side up. Pour the pot liquor around it. Sprinkle the cauliflower with the grated cheese and parsley. Serve immediately.

Cauliflower 1 large (2.5 lb)
Sausage 4 oz link dried Italian
Cheese 4 oz pecorino or provolone in 1 piece
Fennel 0.25 tsp seeds
Garlic 4 cloves, peeled and sliced
Olive Oil 0.25 c
Cheese 0.33 c pecorino grated
Parsley 4 springs