Preheat a skillet in your hot oven ( 350-400 degrees).
Saute onions for a few minutes, then add the cauliflower florets, capers, olives and chilly flakes, until florets begin to get some nice color. Add the red wine, stir and let evaporate completely.
Add your tomato sauce, stir and cooked covered for 15/20 minutes, until florets are tender. Garnish with parsley and serve.