Prep Time: 10 min. • Cook Time: 20 min.
Preheat oven to 500°F.
Thinly slice the green onions. Cut the cauliflower into florets then toss with 1 tablespoon olive oil and 1 teaspoon kosher salt. Spread on a sheet pan and place in the oven. Roast until lightly brown and tender, about 15 minutes.
While the cauliflower is roasting, make the brava sauce: Peel and chop the garlic, and place in a small pot with the crushed tomatoes, sugar, vinegar, olive oil, cayenne, smoked paprika and ½ teaspoon kosher salt. Bring to a boil then reduce the heat and simmer 10 minutes.
To make the aioli, peel and chop 3 cloves of garlic. Combine with the mayo, juice from a lemon and ¼ cup extra virgin olive oil. Use a little water to thin the sauce to a pourable consistency.
Spread the brava sauce on the bottom of a platter. Top with the roasted cauliflower then drizzle with the aioli. Sprinkle with additional smoked paprika and the sliced green onions.
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