Ingredients 1 tbsp olive oil
2 onions, sliced
3 large garlic cloves
2 tbsp red wine vinegar
2 pinches brown sugar
70 g sliced black olives
2 tbsp capers
1/2 cup chopped fresh basil leaves (plus more for garnish)
2 x 400 g cans diced tomatoes
1 x can butter beans drained & rinsed
1 cup vegan stock
1 cauliflower, leaves and stem removed (small cauliflower will take less time to cook)
Salt & pepper to taste
Vegan tip: Sprinkle some nutritional yeast in at the end to add a nice cheesy flavour.
Heat oil in a pan large enough to hold the cauliflower head
Add onions and garlic over medium heat until soft
Stir in vinegar, brown sugar, black olives, capers and basil and cook for a further 3 minutes
Add the tomatoes, butter beans and vegan stock.
Stir well, simmer for 6 minutes, stirring occasionally.
Place the cauliflower in the centre of the sauce, pushing it down to cover half of it with the sauce. Season with salt and pepper.
Reduce heat and simmer for 45 minutes or until cauliflower is tender. Stir sauce gently around the cauliflower once or twice during cooking, to prevent sauce sticking while cooking.
Serve immediately, garnish with basil.
Tip: If made in advance, drizzle olive oil over cauliflower and warm until hot in the oven.
Note: If you are using a larger cauliflower, it could take longer than 1 hour to get soft all the way through.