Roast Cauliflower Cacciatora
The buttery, earthy sweetness of cauliflower is the perfect match for a Cacciatora Sauce and this recipe is a plant-based centrepiece.
Ingredients
Ingredients:
- 2 tbsp. olive oil
- 1 red onion, sliced into wedges
- 3 garlic cloves, sliced
- 1 small red pepper, sliced
- 150g mushrooms, sliced
- 1 jar Sacla’ Cacciatora Sauce with Tomato, Olive and Herbs
- 150ml red wine
- 150g mixed pitted olives
- 1 large cauliflower
- 2 tbsp. toasted pine nuts
- 3 basil sprigs, leaves picked
How to make the recipe
Method:
- Heat the oven to 180°C/160ºC fan. Heat half the oil in a deep casserole dish then add the onion, garlic, pepper and mushrooms. Fry for 5 minutes, stirring until starting to colour and soften.
- Remove, wash and roughly chop the leaves from the cauliflower, then add them to the pan with the Cacciatora Sauce, red wine and olives.
- Massage the cauliflower with the remaining oil, season with salt and pepper then nestle it into the sauce. Cover with a lid or foil and cook in the oven for 1 hour, removing the lid after 30 minutes.
- Serve with the pine nuts and basil leaves sprinkled over the top.