How To Make Cauliflower Caponata - Food & Wine Recipes

New Thanksgiving Magnum Sets!

Order by 3pm PT on November 21st to receive by Thanksgiving!

 

Cauliflower Caponata

Walnuts, Celery, Drunken Raisins and Calabrian Chili

This recipe is a twist on classic caponata, a Sicilian sweet and sour eggplant dish. It’s a great dish that can be made in advance and holds up on a picnic table over several hours.

Serves 6

  • ¼ cup red wine
  • ¼ cup raisins
  • 1 head cauliflower, cut into bite size pieces
  • ¼ cup olive oil
  • ½ cup shallots, diced
  • ¼ cup celery, diced
  • 1 tablespoon fresh oregano, chopped
  • ¼ cup walnuts, toasted and chopped
  • 1 teaspoon Calabrian Chili, in oil, deseeded and sliced
  • 1 tablespoon capers
  • ½ cup olive oil
  • 1 lemon, juice and zest
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Cauliflower Caponata

  1. Bring the red wine to a boil and pour on top of the raisins. Soak for 1 hour.
  2. Bring a medium pot of salted water to boil; boil the cauliflower for 90 seconds, strain and cool to room temperature.
  3. In a large sauté pan over medium heat add the olive oil, shallots, celery and oregano. Cook for 5 minutes, stirring frequently, until the shallots and celery are translucent. Remove from heat and pour over the cauliflower in a medium bowl.
  4. Strain the raisins from the wine and add to the cauliflower mixture along with the walnuts, Calabrian Chili, capers, olive oil, lemon juice and zest, parsley, salt and pepper. Mix thoroughly and serve.

Chef’s Note:

Good substitutions for cauliflower are roasted eggplant, roasted winter squash, artichokes or beans.

Pair with Twomey Pinot Noir or Sauvignon Blanc

You Might Also Like

Keep In Touch