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4 cup extra-virgin olive oil, divided

1 garlic cloves, sliced thin

1 teaspoon table salt, divided

1 large head cauliflower (3 pounds), florets cut into I -inch pieces, core peeled and sliced ¼ inch thick

1 pound cherry tomatoes, halved

⅓ cup balsamic vinegar

2 ounces 'nduja sausage, casing removed

2 tablespoons pine nuts, toasted

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1. Heat 3 tablespoons oil and garlic in 12-inch nonstick skillet over medium- low heat, stirring constantly once garlic starts to sizzle. Cook until garlic is light golden brown and crisp, 3 to 5 minutes. Off heat, using slotted spoon, transfer garlic to paper towel—lined plate and sprinkle with ⅛ teaspoon salt; set aside for serving. Transfer garlic oil to small bowl and set aside.

2. Meanwhile, bring 2 ½ cups water to boil in Dutch oven over high heat. Add cauliflower, cover, and cook until cauliflower is tender, stirring once halfway through, 14 to 16 minutes.

3. Drain cauliflower and transfer to food processor. Add 2 tablespoons water and ¾ teaspoon salt and process cauliflower until mostly smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With processor running, drizzle in reserved garlic oil and process until completely smooth, about 30 seconds. (If puree is too thick, add extra hot water, 1 tablespoon at a time, until desired consistency is reached.) Season with salt to taste, set aside, and cover to keep warm.

4. Heat remaining I tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add tomatoes and remaining ⅛ teaspoon salt and cook until skins blister and begin to release their juices, about 2 minutes.

Stir in vinegar, scraping up any browned bits, and cook until thickened and syrupy, about I minute. Stir in 'nduja, breaking up meat with wooden spoon, and cook until fully incorporated and warmed through, about 30 seconds. Season with salt and pepper to taste. Top individual portions of cauliflower puree with tomato mixture and sprinkle with pine nuts and reserved garlic chips. Serve.