Sicilian Cauliflower Caponata with Rosemary Roasties & Tomato Pesto

Sicilian Cauliflower Caponata with Rosemary Roasties & Tomato Pesto

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, July 11, 2021.
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Ingredients

To Serve

  • 1 bunch basil, leaves picked
  • 100g mesclun
  • 1 tsp balsamic vinegar

Caponata

  • 1 red onion, finely diced
  • 2 can chickpeas, drained & rinsed
  • 50g sliced almonds
  • 2 tsp olive oil
  • 400g diced cauliflower
  • 1 pack caponata spices
  • 1 cup water
  • 1 can cherry tomatoes
  • 150g sundried tomato pesto

Roasties

  • 800g baby potatoes, diced 2cm
  • 2 parsnip, diced 2cm
  • 1/2 pack rosemary spices
  • 2 tsp olive oil

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep potatoes and parsnip and toss together on a lined oven tray with 1/2 pack rosemary spices and oil. Season lightly with salt and roast for 25-30 minutes, until tender and golden.
  3. Prep onion and chickpeas.
  4. Heat a large dry pot (with a lid) on medium heat. Add almonds and toast for about 1 minute, stirring often, until golden. Remove from pot and set aside to serve. Reserve pot.
  5. Heat oil in reserved pot on high heat. Cook onion, cauliflower and caponata spices with the lid on for about 4 minutes, stirring occasionally, until softened. Add water, canned tomatoes and a small pinch of salt. Cover again and cook for a further 3-4 minutes, until tender.
  6. Remove pot from heat and stir through sun-dried tomato pesto.
  7. Prep basil. Toss mesclun in a medium bowl with balsamic vinegar and a small pinch of salt.
  8. Rosemary roasties and caponata with mesclun. Garnish with basil and toasted almonds.

Nutritional Information

Energy 2636 kj
630 kcal
Protein 17.9g
Carbohydrate 68.9g
Fat 27.6g