Spaghetti Sauce with Cauliflower

¼ cup olive oil

6 large cloves garlic, chopped

1 sweet onion (such as Vidalia®), chopped

3 cups chopped cauliflower

1 teaspoon dried basil

½ teaspoon black pepper

3 (28 ounce) cans crushed tomatoes

Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.