Cauliflower caponata
Ingredients
- 1kg cauliflower, broken into roughly 4cm florets
- 3 red onions (350g), peeled and cut into eighths
- 3 sticks of celery, cut into 2cm pieces
- extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 x 400g tins plum tomatoes
- 100g stone-in green or black olives, stones removed (I use a mixture of both)
- 3 tablespoons capers
- 50g raisins
- ½ a bunch of parsley (20g), leaves picked
- warm bread, to serve
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