Stewed Cauliflower Tomatoes and Chick Peas with Lemony Uplift ala Tamar Adler

Ingredients

• 1/3 cup good-quality olive oil (6 turns around the pan)
• 6 garlic cloves, smashed and roughly chopped
• 8 flat anchovy fillets, drained
• 6 pickled hot peppers, such as fefferoni or pepperoncini, very thinly sliced, or hot chili flakes to taste
• 2-3 tablespoons tomato paste
• 1 6-inch strip kombu, snipped into tiny pieces
• 1/2 cup roughly chopped pitted black olives (like kalamata)
• 6 tablespoons capers in brine, divided
• 1/3 cup finely chopped flat-leaf parsley
• 1/4 cup crumbled toasted nori
• zest and juice of 1 large lemon (or to taste/depending on size)
• 1/2 teaspoon Aleppo pepper
• 2 15oz cans stewed tomatoes, drained, juice from one can reserved
• 3 pounds cauliflower (preferably a mixture of white, yellow, and purple; or use 1 1/2 lbs cauliflower florets plus 1 1/2 lbs blue or purple potatoes, cut into 1-inch chunks)
• 1 1/2 cups cooked chick peas (or 1 15 oz can, drained and rinsed)
• salt and pepper to taste)

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