Cauliflower Caponata Follow our Silver Oak winery chef's Cauliflower Caponata food and recipe for a special twist on classic Caponata, a Sicilian sweet and sour eggplant dish.
Cauliflower Caponata

Cauliflower Caponata

Walnuts, Celery, Drunken Raisins, Calabrian Chili

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

Serves 6 / Prep Time: / Total Time:


  1. Place the raisins in a bowl. Bring the red wine to a boil, pour over the raisins, and soak for 1 hour.
  2. Bring a medium pot of salted water to a boil, add the cauliflower and blanch for 90 seconds. Strain the cauliflower, transfer to a large bowl and cool to room temperature.
  3. In a large sauté pan over medium heat, add the ¼ cup olive oil, the shallots, celery and oregano. Cook until the shallots and celery are translucent, about 5 minutes, stirring frequently. Remove from the heat and add to the cauliflower.
  4. Drain the raisins and add to the cauliflower along with the ½ cup oil, the walnuts, capers, Calabrian chili, capers, lemon juice, parsley, and lemon zest. Mix thoroughly and season to taste with salt and pepper.

Chef’s Note:

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

Cauliflower Caponata

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