CAULIFLOWER CAPONATA
SERVES 4
1 kilogram cauliflower, broken into roughly 4cm florets3 red onions (350 grams), peeled and cut into eighths3 sticks of celery, cut into 2cm pieces extra-virgin olive oil3 tablespoons white wine vinegar2 x 400 grams tins plum tomatoes100 grams stone-in green or black olives, stones removed (I use a mixture of both)3 tablespoons capers50 grams raisins½ a bunch of parsley, leaves picked warm bread, to serve
Caponata is a masterclass in balancing sweet, sour and salty. It’s most often made with eggplant, 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 eggplant version. It has the
