Cauliflower Caponata
- ¼ cup olive oil
- 1 cauliflower head, broken into very small florets
- 1 onion, finely diced
- 1 shallot, minced
- 1 garlic clove, minced
- ¼ cup golden raisins
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon unsweetened cocoa powder
- ¼ cup toasted pine nuts
- salt to taste
Instructions:
As a sauce, this caponata is especially good spooned over pork.
- Add the olive oil to a deep pan over medium-high heat. When hot, add cauliflower and sauté for several minutes to brown cauliflower slightly.
- Add onion and shallot, sauté one minute, then add all the remaining ingredients except pine nuts.
- Turn heat to medium-low and simmer with a lid for 10-15 minutes, stirring once or twice. The cauliflower should be soft, but not mushy.
- Turn off heat and add pine nuts. Salt to taste.