Cavolfiore in Agrodolce (Sweet and Sour Cauliflower and Chickpeas)
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Ingredients
- 500 g cauliflower, cut into florets
- 40 ml olive oil
- 100 g onion, finely sliced
- 400 g tinned chickpeas
- 400 g tinned chopped tomatoes
- 2 tbsp white wine vinegar
- 1 tbsp caster sugar
- 40 g green olives, pitted
Nutrition (per serving)
- Calories
- 296 kcal
- Protein
- 11 g
- Carbohydrate
- 28.4 g
- of which sugars
- 10.7 g
- Fat
- 13.8 g
- of which saturates
- 2 g
- Fibre
- 10.2 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large frying pan over a medium-high heat and fry the cauliflower florets for 8-10 minutes, turning, until golden, then lift out.
- 2
Add the remaining olive oil and the onion to the pan and cook for 6 minutes until soft.
- 3
Drain and rinse the chickpeas and add to the pan with the chopped tomatoes, white wine vinegar and caster sugar. Simmer for 10 minutes.
- 4
Return the cauliflower to the pan with the olives and simmer for a further 8-10 minutes until the cauliflower is tender.
- 5
Season to taste and serve warm or at room temperature.
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