Preheat oven to 400 F

On the stove top, preheat a large Dutch oven with 2 Tbsp. olive oil over medium high heat.

Slice the stem off the cauliflower heads, just to the base. Using a sharp knife, cut into the bottom of the stem about an inch into the bottom of the cauliflower heads to allow the steam and broth to penetrate. Place them stem side down in the Dutch oven, rub the remaining olive oil over each head of cauliflower and sprinkle on the smoked paprika and garlic salt. Add the remaining ingredients, except the tomatoes and the peas, reserve for later.

Allow to simmer on the stove top for 30 minutes, stirring occasionally. Add the tomatoes and cover. Place the Dutch oven into the preheated oven and allow to cook, covered for 25 minutes.

Remove the lid and baste the cauliflower with the hot broth, cook for another 20 minutes uncovered until veggies are fork tender. Remove from the oven and stir in the peas. Carefully remove the head of garlic and gently squeeze the garlic back into the vegetables, careful not to drop any of the peel into the stew. Gently stir to incorporate.

Ladle out 1 cup of broth into a small sauce pot and heat to med-high. Make a slurry with 1 Tbsp corn starch and 2 Tbsp. water and add to the broth slowly to thicken into a gravy.

Dish out the stew into individual bowls and spoon the gravy over to taste.

Serve immediately.