Roast Cauliflower Cacciatora

Name: Roast Cauliflower Cacciatora
Prep time: THMS
Cook time: THMS
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

The buttery, earthy sweetness of cauliflower is the perfect match for a Cacciatora Sauce and this recipe is a plant-based centrepiece.

Prep Time

15 mins

Cook Time

1 hour 15 mins

Serves

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

Recipe products

How to make the recipe

Step 1

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.

Step 2

Remove, wash and roughly chop the leaves from the cauliflower, then add them to the pan with the Cacciatora Sauce, red wine and olives.

Step 3

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.

Step 4

Serve with the pine nuts and basil leaves sprinkled over the top.