Cauliflower caponata recipe

Caponata is a masterclass in balancing sweet, sour and salty, said Anna Jones. It’s most often made with aubergine, which you have to fry in lots of olive oil first, making it less than ideal for a weeknight. But this buttery cauliflower version is all done in the oven, and to me it’s just as good as the aubergine one. It has the texture of a stew and can be eaten warm as an antipasto – as is most common in Italy – on toast, or tossed through pasta.

Ingredients

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