CAULIFLOWER CAPONATA
Time in the Kitchen: 30 minutes
Servings: 2 cups (macronutrient profile based on serving size of 2½ tablespoons)
¼ cup olive oil
1 cauliflower head, broken into very small florets
1 onion, finely diced
1 shallot, minced
1 garlic clove, minced
¼ cup golden raisins
¼ cup balsamic vinegar
1 tablespoon honey
¼ teaspoon red pepper flakes
½ teaspoon ground cinnamon
(^1) / 8 teaspoon ground nutmeg
1 teaspoon unsweetened cocoa powder
¼ cup toasted pine nuts
salt to taste
Caponata is a Sicilian dish that is traditionally made with eggplant. Every once in while it's good to challenge tradition, and I've done so by using
cauliflower instead. This mild vegetable is the perfect backdrop for the bold sweet, savory and sour flavors that have made caponata such a
treasured regional dish. As a sauce, this caponata is especially good spooned over pork.
Add the olive oil to a deep pan over medium-high heat. When hot, add cauliflower and sauté for several minutes to brown cauliflower slightly.
Add onion and shallot, sauté one minute, then add all the remaining ingredients except pine nuts.
Turn heat to medium-low and simmer with a lid for 10-15 minutes, stirring once or twice. The cauliflower should be soft, but not mushy.
Turn off heat and add pine nuts. Salt to taste.
Macronutrient Profile (perserving)