Cauliflower caponata

• portioner: SERVES 4

Ingredienser

ikg 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 tablespoons white wine vinegar

2 x 400g tins plum tomatoes

100g stone-in green or black olives, stones removed (I use a mixture of both)

3 tablespoons capers

5og raisins

½ a bunch of parsley (20g), leaves picked warm bread, to serve

Vejledning

Preheat the oven and roast the cauliflower Preheat the oven to 220°C/200°C fan. Put a cauliflower, broken into roughly 4cm florets, 3 red onions, peeled and cut into eighths, and 3 sticks of celery, cut into 2cm pieces, into a large, high-sided baking tray with i tablespoon extra virgin olive oil, 2 tablespoons white wine vinegar and a little sea salt and pepper. Toss to coat, then roast for 25 minutes, until everything is slightly charred and starting to soften. Turn the oven down to 200°C/180°C fan.

Add the rest Add 2 × 400g tins of plum tomatoes, breaking them in your hands as you do so, along with 100g stone-in green or black olives (stones removed), 3 tablespoons capers and 5og raisins. Give everything a good mix, mashing slightly with a fork, and return to the oven for 40 minutes, or until everything is soft and sticky.

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