Cauliflower Caponata Bake
Serves
4
Prep Time
20 minutes
Cook Time
70 minutes
Ingredients
2.2 lbs (1 kg) cauliflower, cut into florets
2 large red onions, peeled, sliced
3 oz (85 g) celery stalks, chopped
2 x 14 oz (400 g) canned plum tomatoes
3.5 oz (100 g) green or black olives
1.6 oz (45 g) capers, drained
1.8 oz (50 g) raisins
0.7 oz (20 g) fresh parsley, leaves only
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
368
Fats
20 g
Protein
9 g
Carbs
38 g
Instructions
- Preheat oven to 425°F (220°C).
- Place cauliflower, onions, and celery into oven-proof tray or dish. Add 4 tablespoons olive oil, 3 tablespoons white wine vinegar, salt, and pepper, tossing to combine. Place in oven to roast for 25 minutes until charred.
- Lower oven to 400°F (200°C), remove tray from oven, and add tomatoes (crushing them by hand), olives, capers, and raisins. Return to oven and bake for 40 minutes until tender.
- Stir in parsley and serve with drizzle of 1 tablespoon olive oil.