WHAT TO EAT TONIGHT

Roasted lemon cauliflower with aubergine jam

Sicilian caponata ingredients (plump, juicy sultanas paired with aubergine and pine nuts) make for a quick but flavoursome jam

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Sicilian caponata ingredients (plump, juicy sultanas paired with aubergine and pine nuts) make for a quick but flavoursome jam

Posted

  • SERVES 4
  • PREPARATION TIME 10
  • COOKING TIME 30
  • Handful of sultanas, soaked overnight and drained
  • 3 lemons
  • 1 aubergine, chopped into 1cm cubes
  • 8 soft, pitted dates
  • 2–3 tbsp sesame seeds, to serve
  • 2 cauliflower heads, chopped into even-sized pieces (use the stalk, too)
  • 3 tbsp coconut oil, olive or rapeseed oil, plus extra for the jam
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. If you haven’t had time to soak your sultanas, begin by softening them in a saucepan with a couple of tablespoons of water, and then warm them over a low heat until they have plumped up and absorbed the water.
  3. Place the cauliflower on a large roasting tray. Zest just one of your lemons over the cauliflower and sprinkle over half of its juice. Add two tablespoons of the oil and massage it all together using your hands. Finely slice the remaining two lemons and arrange them on top of the cauliflower. Season with salt and pepper and roast for about 30 minutes or until the cauliflower is cooked and has started to char.
  4. While the cauliflower is cooking, add the remaining oil to a large frying pan and add the aubergine chunks. Stir them to toss them in the oil, as they will suck up the moisture quickly. Cook over a medium heat until they are beginning to soften. If you feel they are beginning to burn, add a little water to help them steam.
  5. Meanwhile, break up the dates into a small saucepan and add about 100ml water as well as the spices and a pinch of salt. Allow the dates to break down, stirring and pushing them down with a wooden spoon – you should end up with a textured loose paste. You may want to add a little more water. When the aubergine is cooked, transfer it to the dates saucepan along with the juicy sultanas and cook for a further three minutes, stirring until well combined. I like to use the back of my spoon to break down some of the aubergine to achieve a rough jammy texture. Remove and transfer to a small bowl.
  6. Tip the cauliflower into a serving dish and squeeze over a little more lemon juice. Sprinkle over the sesame seeds and give it all a toss before serving. Serve the jam alongside it or spooned throughout the cauliflower.
  7. Both the cauliflower and the jam will keep well for about 4-5 days in the fridge.

RECIPE EXTRACTED FROM LAND AND SEA

RECIPE EXTRACTED FROM LAND AND SEA

LAND AND SEA: SECRETS TO SIMPLE, SUSTAINABLE, SENSATIONAL FOOD

Published by Orion

£ 25.00

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Tagged in:
Aubergine
winter recipes
Vegetarian

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