CAULIFLOWER CAPONATA

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

SERVES 4

1kg 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 tbsp white wine vinegar sea salt and freshly ground black pepper

2 x 400g tins plum tomatoes 100g stone-in green or black olives (or a mix), stones removed

3 tbsp capers

50g raisins

20g or a large handful of parsley, leaves picked 1 Preheat the oven to 220C/ 200C fan/gas 7. Put the cauliflower florets, red onions and celery into a large, highsided baking tray with 1 tbsp extra virgin olive oil, 2 tbsp of the white wine vinegar and a little sea salt and black pepper. Toss the vegetables to coat, then roast them for 25 minutes, or until everything is slightly charred and starting to soften. Turn the oven down to 200C/ 180C fan/gas 6.

2 Remove the dish from the oven and add the plum tomatoes, breaking them with your hands as you do so, along with the olives, capers and raisins. Give everything a good mix, mashing slightly with a fork, and return the dish to the oven for another 40 minutes, or until everything is soft and sticky.

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