Cauliflower Caponata

Cauliflower Caponata

Cauliflower Caponata is a delightful twist on traditional Sicilian caponata, a classic Italian dish known for its robust flavours and rich history. Typically made with aubergines, this version substitutes cauliflower for a lighter yet equally flavourful alternative.


  • 1kg of cauliflower, broken into florets about 4cm long
  • 3 red onions (350g), peeled and cut into eighths
  • 3 sticks of celery, cut into 2 cm pieces
  • Extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 x 400g cans of plum tomatoes
  • 100g stoned green or black olives, pitted (use a mixture of both)
  • 3 tablespoons capers
  • 50g raisins
  • ½ bunch of parsley (20g), leaves picked
  • Warm bread, to serve

Method of cooking:

Preheat the oven to 200°C.

Place the cauliflower florets, red onion and celery pieces on a large baking tray. Drizzle with olive oil, season with salt and pepper and toss to coat evenly.

Roast the vegetables in the preheated oven for about 25-30 minutes or until tender and lightly browned, tossing halfway through cooking.

While the vegetables are roasting, heat a good splash of olive oil in a large frying pan over a medium heat. Add the white wine vinegar and cook for a minute. Add the plum tomatoes, breaking them up with a wooden spoon. Bring to the boil and cook for about 10-15 minutes, until the sauce thickens slightly.

When the vegetables are cooked, add them to the tomato sauce in the pan. Add the olives, capers and raisins. Stir well to combine all the ingredients. Simmer for another 10 minutes to allow the flavours to meld.

Stir in the chopped parsley leaves just before serving. Season with salt and pepper to taste.

Serve the cauliflower caponata hot or at room temperature with warm bread on the side.

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