Cauliflower Caponata Recipe
Make Cauliflower Caponata Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Canned Goods
Herbs and Spices
Liquids
Method
Preparation
- 1
Cooking
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.
- 3
Cook the Cauliflower
Add the cauliflower florets to the skillet and cook for about 5-6 minutes, stirring occasionally, until they start to soften.
- 4
Add the Remaining Vegetables
Stir in the diced red bell pepper, zucchini, and celery. Cook for an additional 5-7 minutes until all vegetables are tender.
- 5
Combine with Canned Goods
Pour in the canned diced tomatoes, green olives, and capers. Mix well to combine all the ingredients.
- 6
Season the Mixture
Add the dried oregano, dried basil, salt, and pepper to the mixture. Stir well to ensure all flavors are evenly distributed.
- 7
Add the Vinegar
Drizzle the red wine vinegar over the mixture and stir to combine. Let it simmer for an additional 5-10 minutes to allow the flavors to meld together.
Serving
- 8
Serve the Cauliflower Caponata
Once cooked, remove from heat and let cool slightly before serving. This dish can be served warm, at room temperature, or even cold as a salad.