Categories: Food

Cauliflower Caponata

I tend to think of caponata as a Sicilian medley of the sun-soaked flavors of summer cooked down into a deeply flavorful tangle of ingredients. Rich bursts of eggplant, pepper, tomatoes, celery, zucchini and the like are mixed with an agrodolce (sweet-sour) sauce and enjoyed as an accompaniment or part of an antipasto platter. It’s a classic for a reason. That said, the version I’ve been making the most this year comes from Easy Wins by Anna Jones. Anna’s version is ideal in colder months as it cleverly trades cauliflower for the eggplant and uses the oven in place of frying and I absolutely love this version.

Team Caponata

So many of the cooks I know love caponata. It’s wildly adaptable, and it just gets better as you let the flavors meld, refrigerated, in the days after cooking. It can be served either warm or room temperature. Let’s say you have caponata in the refrigerator. If you also keep something sparkling to drink, some toasted nuts, maybe a wedge of good cheese, sourdough, etc. you’re ready to host on the fly. A quick spread becomes a breeze to pull off.

The Process

This caponata is a breeze to make and comes together in a few primary steps. First you roast the cauliflower, celery, and red onion in a bit of olive oil.

Once those are roasted they’re combined with the remaining ingredients including tomatoes, capers, olives, and dates (or raisins). Give it all a good stir. The roast in an oven until everything is thick and concentrated.

Serve topped with herbs and serve warm or at room temperature.

What to Serve with Caponata

There are endless ways to enjoy this caponata. Here are some favorites:

With bread: If you want to keep it simple, simply serve the caponata alongside good, toasted bread. Or, take it up a notch and make bruschetta – slather grilled bread with a bit of burrata and then top with the caponata.
Tossed throughout pasta: This is the ultimate quick meal. Cook a favorite pasta and stir the caponata throughout. Level up by making it with homemade pasta.
With Polenta: this is one of my favorite options. I like a bowl of creamy polenta topped with this cauliflower caponata, finished with a showering of grated cheese or baby swirl of creme fraiche and some snipped chives.
Savory brunch: As a make-ahead option the caponata is great alongside a frittata and a bunch of potatoes or artichokes. I love it with smashed skillet potatoes, or a big-wedge version of oven fries (dial up the cooking time).
With Potatoes in general: Related, there’s something about the way this caponata melds with potatoes that makes it the ultimate cozy, comfort food. It’s great as a topping to piping hot baked potato. Another good option is over mashed potatoes.

More Anna Jones

Anna is UK-based, but her fantastic books are available in the U.S. as well. And you can follow her for inspiration and recipes on a number of channels!