Add garlic, chili, thyme, rosemary, sage and black pepper and saute for 2-3 minutes.
Add prunes together with balsamic vinegar, followed by 2 tablespoons tamari and tomato paste and stir around until the liquid evaporates, about 1 minute. Add crushed tomatoes, stir to combine and bring to a near boil. Carefully drop cauliflower into the sauce and spoon plenty of sauce on top of the cauliflower to coat it completely. Stir some of the vegetables out from under the cauliflower to ensure that it's covered with the sauce as much as possible. The top of the cauliflower may peek out a little and that's ok.
Bring the sauce back to a boil, adjust the heat to a slow simmer, cover and cook for 40-50 minutes, until the cauliflower is completely cooked and soft throughout. Scoop the simmering sauce over the cauliflower every now and then while it's cooking.
Remove the cauliflower from the pot, slice and serve it warm with plenty of sauce, over vegetable mash like this Celeriac Parsnip Mash or any grains of choice.
Recipe by Golubka Kitchen at https://golubkakitchen.com/whole-braised-holiday-cauliflower/