Cooked - Cauliflower Caponata

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cauliflower Caponata

1.0

1 kg cauliflower, broken into roughly 3 cm florets

3 red onions (350g), cut into eighths

3 sticks of celery, cut into 2 cm chunks

8 cloves garlic

3 tablespoons organic white wine vinegar

2 x 400g tins organic peeled tomatoes

100 g black + green olive mix, stone-in, stones removed

50 g organic black raisins

3 tablespoons capers

Freshly ground black pepper

Flaky sea salt

20 g basil, leaves picked

Organic extra virgin olive oil

Toasted, chunky-cut, organic sourdough bread, to serve

Preheat oven to 220°C/200°C fan.
To a large, high-sided oven-proof skillet, add cauliflower, onions, celery, garlic, olives, raisins, capers, 2 tablespoons olive oil, 2 tablespoons white wine vinegar, salt + freshly ground pepper. Toss to coat.
Roast for 25 minutes until slightly charred.
Reduce oven to 200°C/180°C fan.
Add the tomatoes + mix. Roast for another 40 minutes until the sauce is thick + jammy.
Remove from oven + add 1 tbsp white wine vinegar, half the basil, salt + pepper. Toss to combine.
Finish with a drizzle of olive oil + the remaining basil. Serve alongside warm toasted sourdough for mopping.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇮🇹Italian

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 10 weeks ago

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