Cauliflower Caponata

Ingredients

• 1 kg cauliflower, broken into roughly 4cm florets
• 3 red onions, cut onto thick slices
• 3 sticks of celery , cut into 2cm pieces
• extra virgin olive oil
• 3 tablespoons white wine vinegar
• 2 x 400 g tins plum tomatoes
• 100 g stone-in green or black olives, stones removed
• 3 tablespoons capers
• 50 g raisins
• ½ a bunch of parsley

Preparation

1. preheat the oven to 220°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 1 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 180°c.
2. add 2 x 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 50g 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.
3. 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.