There’s something quietly magical about cauliflower when you let it roast until golden and just a bit charred at the edges. Add tomatoes, capers, olives and a touch of vinegar, and suddenly you’ve got this warm, sweet-sour Sicilian hug of a dish that tastes like sunshine on a winter plate.
I made this on a Sunday afternoon when I was feeling a bit flat and didn’t want anything fussy — just a big tray of something comforting to pile onto warm bread and eat standing up in the kitchen. This cauliflower caponata delivered. Big time. The house smelled incredible, the mix of soft onions, juicy tomatoes, and briny pops from the capers and olives is ridiculously satisfying. Oh, and the raisins? Trust me. They’re the surprise hero.
Why You’ll Love It
- Ridiculously simple to make — just toss and roast, honestly.
- Sweet, salty, tangy all at once — every bite wakes your mouth up.
- Great warm or cold — fab for leftovers or lunch the next day.
- Vegan but filling — cauliflower makes it hearty, not hollow.
- Goes with everything — spoon it on toast, rice, couscous, or next to a fried egg.
- Freezer-friendly — make a big batch and stash half away for future you.
Ingredients
- 1kg cauliflower, broken into florets (about 4cm pieces)
- 3 red onions (about 350g), peeled and cut into eighths
- 3 celery sticks, sliced into chunky 2cm bits
- Extra virgin olive oil
- 3 tbsp white wine vinegar (divided)
- 2 x 400g tins of plum tomatoes
- 100g green or black olives, stoned (or a mix)
- 3 tbsp capers
- 50g raisins
- ½ bunch fresh parsley (20g), leaves picked
- Warm crusty bread, to serve
How to Make It
Toss it all in the tray:
Preheat your oven to 220°C (200°C fan). Get a big high-sided roasting tray and throw in the cauliflower, onions, and celery. Drizzle with 1 tbsp vinegar, a good glug of olive oil, and a generous pinch of salt and pepper. Toss it with your hands or a spoon — doesn’t matter. Just get everything glossy.
Roast until golden and softened:
Roast the tray for about 25 minutes. You want things to start softening and getting a bit charred around the edges. That’s the flavour zone.
Add all the saucy bits:
Turn the oven down to 200°C (180°C fan). Pull out the tray and add the tinned tomatoes (squash them with your hands as you drop them in), olives, capers, and raisins. Give it a good stir — a fork works well to mash things together slightly.
Roast again, slow and sticky:
Put the tray back in the oven for 40 minutes. You’re looking for soft, sticky, almost jammy edges. The smell will tell you when it’s nearly there.
Finish with brightness:
Take the tray out while it’s still piping hot. Splash over the remaining 2 tbsp vinegar and toss through the parsley leaves. Go in with another generous drizzle of olive oil — don’t be shy. It brings it all together.
Serve and enjoy:
Spoon onto plates or a big platter. Best with warm bread for mopping. I’ve also eaten it cold, straight from the fridge, standing in pyjamas. Still excellent.
Common Mistakes and How to Dodge Them
Why’s my cauliflower soggy?
You may have overcrowded the tray — give everything space or use two trays if needed.
It’s too tangy!
Go easy on the final vinegar splash if you’re vinegar-shy. You can always add, but can’t take it back.
I forgot to stone the olives…
Oof. Been there. Warn your guests or just press them out before roasting.
It’s a bit bland — what gives?
Salt it properly and use good tomatoes. The capers and olives do a lot, but seasoning matters.
Storage and Reheating
Fridge: Keeps beautifully for up to 4–5 days. Flavour deepens.
Freezer: Yep. Let it cool first, then portion and freeze. Lasts a month easily.
Microwave: Works great. A splash of water or oil brings it back to life.
Oven: Reheat covered at 180°C for about 15 mins, then uncover for 5 to crisp it up.
Frequently Asked Questions
Do I have to use raisins?
Nope — but they add a little sweetness that really balances the dish. Try chopped dried apricots if you’re not into raisins.
What can I use instead of white wine vinegar?
Red wine vinegar or even a tiny splash of apple cider vinegar. Just not balsamic — too heavy here.
Can I add other veg?
Sure. Aubergine or courgette would play nice — just cut them chunky so they don’t go mushy.
Is this meant to be a main or a side?
Both, really. I’ve had it with grilled halloumi, stirred through pasta, or just with bread and wine.
Nutrition Facts (Per Serving):
- Calories: ~310
- Fat: 14g
- Carbs: 32g
- Protein: 6g
- Sodium: 460mg
- Sugar: 11g
Jamie Oliver Vegetarian Cauliflower Caponata
Description
A cozy Sicilian-style roast with cauliflower, olives, capers, and tomatoes — sweet, savoury, tangy, and perfect for piling onto bread.
Ingredients
Instructions
- Toss cauliflower, onion, celery with oil, salt, and 1 tbsp vinegar. Roast 25 mins.
- Add tomatoes (squashed), olives, capers, raisins. Mix and roast 40 mins.
- Finish hot with more vinegar, parsley, and a glug of olive oil.
- Serve warm or cold with bread.
Notes
- Don’t overcrowd the tray — it needs air to roast, not steam.
- Use quality tomatoes — it makes a difference.
- Let it rest 5 mins before serving if you can wait.
- Freeze leftovers flat in bags for easy lunches later.