Miniature Cauliflower with Tuscan Ragout

Name: Miniature Cauliflower with Tuscan Ragout
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped into 1/2-inch pieces; 8 cloves garlic, 4 minced, 4 whole; 5 anchovy fillets, minced; 8 large cremini, wiped clean and quartered; 2 28-ounce cans whole Italian tomatoes (7 cups); 1 tablespoon finely chopped fresh rosemary; 4 ounces (1/2 cup) Nicoise olives, pitted; 3 tablespoons capers; 2 dried bay leaves; 8 heads baby cauliflower, trimmed, leaves on (or 1 1/2 pounds cauliflower, cored, cut into 3 1/2-inch pieces)