Cauliflower caponata | Jamie Oliver Cookbook Club recipes

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