Cooking Recipes vegetarian

Cauliflower Caponata

January 1, 2018

Caponata is a sweet and sour vegetable dish, traditionally it’s made from eggplant, but this recipe changes it up a bit, and uses cauliflower. With this version you can eat it as is, or use it as a sauce for pasta, use it over top of chicken, fish or pork.

Cauliflower Caponata

Cauliflower Caponata


  • 2 tbsp olive oil
  • 1 head of Cauliflower
  • Salt
  • Pepper
  • 1 Lemon
  • 1 Onion
  • 4 stalks Celery
  • 2 cloves Garlic
  • 2 tsp Red pepper flake
  • 1 Bay leaf
  • 2 tbsp Capers
  • 1/4 cup raisins
  • 1/4 cup tomato paste
  • 1/4 cup red wine
  • 2 1/2 tbsp red wine vinegar
  • 1 tbsp sugar
  • 1/2 cup pitted olives
  • 2 tbsp butter


  1. Heat 1 tbsp olive oil in a large sauté pan and cook cauliflower in batches until golden add salt and pepper to taste. Remove cauliflower and allow to cool on a baking pan, top with 1 Tbsp. lemon juice
  2. Heat sauce pot over medium heat, cook onions celery garlic with pepper flakes for 5 min. Add capers and raisins cook 3 minutes. Add tomato paste work in for 1 minute.
  3. Deglaze pan with wine reduce until gone. Add vinegar sugar and olives cook 2 minutes. Add butter mix and add cauliflower.
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