Cauliflower Caponata

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 6
  • 4 cups packed small cauliflower florets
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 2 stalks celery, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red chili flakes
  • 1/3 cup finely chopped walnuts
  • 1/4 cup capers
  • 1/4 cup raisins
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup Filippo Berio Balsamic Vinegar
      • In large pot of boiling salted water, cook cauliflower for 3 to 5 minutes or until tender-crisp; drain well.
      • Heat 1/4 cup olive oil in large skillet set over medium heat; cook celery, red onion, garlic, oregano, and chili flakes for 1 to 2 minutes or until slightly softened.
      • Stir in cauliflower, walnuts, capers, raisins, salt and pepper; cook for 3 to 5 minutes or until vegetables are tender. Remove from heat. Stir in remaining olive oil, parsley and vinegar. Let cool.



      • Add finely chopped salt-cured anchovies to caponata if desired.
      • Serve caponata as a side dish, condiment, sauce for grilled meat or roasts, or toss with pasta.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Broil

    World Cuisine: Italian

    Product: Extra Virgin

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