Wednesday, October 14, 2009

Cauliflower Caponata

cauliflower caponata3

This was invented with all the goodies that my friends gave me this week.

My friend Sally dropped off 2 beautiful FRESH CAUGHT tuna steaks, caught by her fisherman husband at the Jersey shore (it's tuna season in New Jersey in October!!!!), and my next door neighbor dropped off the last of her mother in law's red peppers and eggplant.



I had all these lovely ingredients, but had to figure out what to do with them!

I decided on cauliflower caponata.

Caponata is a Sicilian eggplant relish, never made with cauliflower, but I decided to do it anyway.
It was a good decision.

Cauliflower Caponata: (a Stacey Snacks original)

1 head of cauliflower, seperated into small little trees, stem discarded
1 large eggplant, diced
2 red peppers, cut into 2" pieces
1 large red onion, cut into large 2" pieces

Lay out your vegetables on a large baking sheet and sprinkle with kosher salt and olive oil. Roast about 30 minutes at 425F. When the cauliflower is getting brown and the veggies are soft, they are done.



Remove vegetables from the baking sheet and transfer to a bowl.

Add:

3 tbsp of red wine vinegar
1 tbsp of capers, drained
1 tbsp of white sugar
1 tbsp of golden raisins
1 tbsp of toasted pine nuts
handful of chopped green olives



I did not measure, but this is about the amounts used. Feel free to use more or less of something.



This is the most delicious relish. Serve it on crackers, or on a bed of rice or couscous and those gorgeous seared tuna steaks on top!

14 comments:

kat said...

Sounds really lovely!

lisa said...

Where can I get some friends and neighbors like that? Looks fantastic!

Pam said...

Don't you love good friends and neighbors? This looks delicious, I just wish my husband would eat cauliflower...it's the only thing he won't eat. UGH.

Karen said...

I love to take things I have on hand and make something yummy with them. Sounds great!

~~louise~~ said...

What a GREAT idea!!! I never would have thought of it and yet, it makes perfect sense.

I LOVE tuna season. It's almost over here on Long Island:(

Proud Italian Cook said...

Lucky you for good neighbors, but really, lucky them!

The Food Hunter said...

great idea! I will be trying this for sure.

We Are Not Martha said...

Yum! I do not cook with cauliflower nearly enough. Might have to start!

Sues

Lori Lynn said...

That caponata looks soooo perfect with the tuna.

You are cracking me up with that Oprah comment on my opah post.
LL

LaDue & Crew said...

I have got to invite myself for dinner... and then shock the crap out of you and actually show up ;-)

EAT! said...

Roasting is my go-to method for vegetables. This recipe will be perfect along with the pork tenderloin I am preparing.

The Japanese Redneck said...

You can't beat fresh ingredients like that!

Ramona

Sweet and Savory said...

Stacey, this is a great idea. Good for you thinking of the cauliflower. It must be delicious.

Amelia PS said...

I like how fearless you are of substitutions! It's like a winter caponata :)