Recipe Cauliflower caponata

[Elawin]

Serves: 2
Cooking time: 30 minutes

Ingredients:

2-3 tbsp vegetable oil or light olive oil for frying
1 large onion, finely sliced
1 cauliflower, cut into bite-sized florets
4 tomatoes, coarsely chopped
50 g green or black olives, halved
50 g sultanas
2 tbsp red wine vinegar, or malt vinegar
½ tsp turmeric
½ tsp cumin
1 tsp soft light brown sugar
1 large garlic clove, very finely chopped
½-1 tsp chilli flakes, to taste
Salt and black pepper, to taste
50 g flaked almonds, toasted
1 tsp dried parsley, or small bunch of fresh parsley finely chopped
Warm tortillas or garlic bread to serve

Method:

1. Heat the oil in a frying pan over a medium heat.
2. Fry the onion for 10 minutes until starting to soften.
3. Add the cauliflower and cook for 5 minutes, stirring occasionally, until the cauliflower is starting to soften and colour.
4. Add the tomatoes, olives, sultanas, vinegar, spices, sugar, garlic, and chilli flakes. Season, mix, cover, and cook over a gentle heat for a further 15 minutes or until the cauliflower is tender.
5. If using dried parsley, scatter over now and cook for a further minute.
6. Take off the heat, scatter over the fresh parsley, if used, and the flaked almonds, and serve with the warm tortillas or garlic bread.

Notes:

This was adapted from a Riverford recipe https://www.riverford.co.uk/chi/recipes/view/recipe/cauliflower-caponata-with-tortillas which is very slightly different!