Cauliflower caponata
From Sicily, caponata is a masterclass in balancing sweet, sour and salty. It’s most often made with aubergine. This buttery cauliflower version is all done in the oven.
SERVES 4 PREP 10 mins COOK 1 hr 5 mins
✱ 1kg cauliflower, broken into roughly 4cm florets ✱ 3 red onions (350g), peeled and cut into eighths ✱ 3 sticks celery, cut into 2cm pieces ✱ 2tbsp✱ 3tbsp white wine vinegar ✱ 2 x 400g tins plum tomatoes ✱ 100g stone-in green or black olives, stones removed (use a mixture of both) ✱ 3tbsp capers ✱ 50g raisins ✱ ½ bunch parsley (20g), leaves picked
