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 

INSTRUCTIONS 

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