Cauliflower Ragout

I love the idea of Anne Burrell's Cauliflower ragout--one where she says that she "cooks the CRAP" out of it. I couldn't find a recipe for it however, so I've created my own. I have enjoyed it twice now, and it's really quite delicious. Sorry, no pictures because it's been eaten.

Cauliflower Ragout
Two teaspoons olive oil
One yellow onion, chopped
Three cloves garlic, minced
28 oz diced tomatoes
14 oz crushed tomatoes
Four oz red wine
One large head cauliflower, cut into small, bite-sized pieces
Green olives with pimentos--amount to your taste.
Oregano
Salt & Pepper

Spray a large pot with cooking spray, heat olive oil on medium heat. Add onion, cook until lightly browned. Add garlic, saute till fragrant. Add diced and crushed tomatoes and wine, increase heat to high. When boiling add cauliflower, turn down heat to medium, and cover. Cook for 20 minutes, stirring occaisionally. Remove lid and allow to cook approximately ten more minutes, until liquid is reduced. Add oregano, salt & pepper to taste. Slice olives in half and add before serving.