Servings: 4
Ingredients
For the Cauliflower Couscous:
- 1 medium head of cauliflower (~600 g), cut into florets
- 1 tbsp olive oil
- salt & pepper, to taste
- Zest of 1 Lemon
- a handful of fresh parsley
- A few mint leaves chopped
For the Sicilian Caponata:
- 2 tbsp olive oil
- 1 medium aubergine (eggplant), diced (~300 g)
- 1 celery stalk, thinly sliced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 250 g cherry tomatoes or canned chopped tomatoes
- 1 tbsp capers, rinsed
- 8-10 green olives, pitted and chopped
- 1½ tbsp red wine vinegar
- 1 tsp sugar
- Salt & pepper, to taste
- Fresh basil leaves, to serve
Instructions
Make the Cauliflower Couscous:
- Place cauliflower florets in a food processor and pulse until it resembles couscous or fine rice. (Do this in batches if needed.)
- Heat olive oil in a large pan over medium heat. Add cauliflower and sauté for 5–7 minutes until just tender. Season with salt, pepper, and lemon zest.
- Remove from heat and stir through chopped parsley and mint. Set aside.
Make the Sicilian Caponata:
- Heat 1 tbsp of olive oil in a large pan. Add the diced aubergine and cook over medium-high heat until golden and softened (about 8–10 minutes). Transfer to a plate.
- In the same pan, add another tablespoon of olive oil. Sauté celery, onion, and red pepper for 5–6 minutes until softened.
- Add garlic and cook for 1 minute. Stir in the tomatoes, and simmer for 10 minutes until thickened slightly.
- Return the aubergine to the pan. Add capers, olives, vinegar, and sugar. Stir well, and simmer for another 5 minutes.
- Season with salt and pepper. Let cool slightly or serve warm. Stir in fresh basil just before serving.
To Serve:
- Spoon the cauliflower couscous onto plates or a platter. Top generously with the caponata. Garnish with extra herbs or a drizzle of olive oil for extra richness
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