Jamie Oliver Vegetarian Cauliflower Caponata

This delicious Jamie Oliver Vegetarian Cauliflower Caponata is a hearty, oven-roasted dish with tender cauliflower, sweet raisins, and briny capers. It’s easy to make with simple pantry staples and packed with bold Mediterranean flavors. Serve it warm with crusty bread for a satisfying meal or side dish.

Ingredients Needed

• 1 kg / 2.2 lbs cauliflower, broken into 4cm / 1.5-inch florets
• 3 red onions (350g / 12 oz), peeled and cut into eighths
• 3 sticks of celery, cut into 2cm / ¾-inch pieces
• 2 tbsp extra virgin olive oil, plus more for serving
• 3 tbsp white wine vinegar, divided
• 2 x 400g / 14 oz tins plum tomatoes
• 100g / 3.5 oz stone in green or black olives, stones removed
• 3 tbsp capers
• 50g / 1.75 oz raisins
• ½ bunch parsley (20g / ¾ oz), leaves picked
• Warm bread, to serve

How To Make Vegetarian Cauliflower Caponata

1. Preheat the oven: Set the oven to 220°C/200°C fan/425°F.
2. Prepare the vegetables: Place the cauliflower, red onions, and celery in a large high-sided baking tray. Drizzle with 1 tbsp olive oil and 2 tbsp vinegar, then season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables: Roast for 25 minutes until slightly charred and softened. Reduce the oven temperature to 200°C/180°C fan/400°F.
4. Add the tomatoes and extras: Break the plum tomatoes with your hands and add them to the tray along with the olives, capers, and raisins. Mix everything well, mashing slightly with a fork.
5. Continue roasting: Return to the oven and roast for another 40 minutes, until soft and sticky.
6. Finish and serve: While still hot, stir in the remaining 1 tbsp vinegar and toss through the parsley leaves. Drizzle generously with extra virgin olive oil and serve with warm bread.

Recipe Tips

• Roast at high heat for extra flavor: Make sure to roast the cauliflower, onions, and celery at 220°C/425°F first. This helps them get slightly charred, adding a rich, deep taste.
• Break the tomatoes by hand: Crushing the plum tomatoes with your hands before adding them gives the dish a better texture and helps them mix well with the other ingredients.
• Use a mix of olives for the best taste: A combination of green and black olives adds a balance of salty and slightly sweet flavors. Make sure to remove the stones before adding them.
• Don’t skip the extra vinegar at the end: Adding a final tablespoon of vinegar while the dish is hot makes the flavors pop and keeps the caponata from tasting too sweet.
• Let it sit before serving: This dish tastes even better after resting for 10 minutes. It allows the flavors to blend and the sauce to thicken slightly.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Cauliflower Caponata cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
• Reheat: Place the caponata in a pan over low heat and cook for 5–7 minutes, stirring occasionally, until heated through. Add a splash of water or olive oil if it looks too dry.

Nutrition Facts

Serving Size: 1 serving (of 4)

• Calories: 274
• Total Fat: 4.9g
• Saturated Fat: 0.8g
• Total Carbohydrate: 53.3g
• Dietary Fiber: 11.5g
• Sugars: 23.9g
• Protein: 10.9g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Cauliflower Curry
• Jamie Oliver Vegetarian Tomato Curry
• Jamie Oliver Vegetarian Fragrant Squash Curry
• Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry