Cauliflower caponata

Name: Cauliflower caponata
Yield: 4
Ingredients: 1 kg cauliflower broken into roughly 4cm florets; 3 red onions (350g) peeled and cut into eighths; 3 sticks of celery cut into 2cm pieces; extra virgin olive oil; 3 tablespoons white wine vinegar; 2 x 400 g tins plum tomatoes; 100 g stone-in green or black olives stones removed (I use a mixture of both); 3 tablespoons capers; 50 g raisins; ½ a bunch of parsley (20g) leaves picked; warm bread to serve

“Caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine, which you have to fry in lots of olive oil first, making it less of a weeknight situation. This buttery cauliflower version is all done in the oven and to me it's just as good as the aubergine version. It has the texture of a stew and can be eaten warm as an antipasto, as is most common in Italy, or on toast or tossed through pasta. ”

Serves 4

DifficultyNot too tricky

Cauliflower Tomato Fruit Lunch & dinner recipes Quick & easy recipes Quick fixes

Easy Wins

By Anna Jones

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Ingredients

1 kg cauliflower , broken into roughly 4cm florets
3 red onions (350g) , peeled and cut into eighths
3 sticks of celery , cut into 2cm pieces
extra virgin olive oil
3 tablespoons white wine vinegar
2 x 400 g tins plum tomatoes
100 g stone-in green or black olives , stones removed (I use a mixture of both)
3 tablespoons capers
50 g raisins
½ a bunch of parsley (20g) , leaves picked
warm bread , to serve

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Easy Wins

By Anna Jones

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Method

Preheat the oven and roast the cauliflower
Preheat the oven to 220°C/200°C fan. Put a cauliflower, broken into roughly 4cm florets, 3 red onions, peeled and cut into eighths, and 3 sticks of celery, cut into 2cm pieces, into a large, high-sided baking tray with 1 tablespoon extra virgin olive oil, 2 tablespoons white wine vinegar and a little sea salt and pepper. Toss to coat, then roast for 25 minutes, until everything is slightly charred and starting to soften. Turn the oven down to 200°C/180°C fan.

Add the rest
Add 2 x 400g tins of plum tomatoes, breaking them in your hands as you do so, along with 100g stone-in green or black olives (stones removed), 3 tablespoons capers and 50g raisins. Give everything a good mix, mashing slightly with a fork, and return to the oven for 40 minutes, or until everything is soft and sticky.

Finish with the vinegar and oil
Once ready, and while the mix is still piping hot, add another tablespoon of vinegar, toss through a handful of parsley leaves and serve. Finish with a very generous dousing of extra virgin olive oil to bring it all together.

Easy Wins

By Anna Jones