Catching up on some old recipes again here.  I have made this dish twice, once for a potluck and once for dinner.  The hubby doesn’t much like cauliflower, but he really like this one.  It seemed to go over pretty well at the potluck, also.  You are going to eat A LOT of veggies when you go paleo/primal, so you might as well stock up on recipes that make those same old veggies taste different! It goes a long way in getting your family to jump on board!

Other than the golden raisins and pine nuts, which we didn’t have and I had to search for a little in the grocery store, all the other ingredients were in my pantry.  There is no reason you couldn’t omit one of those things.  This would still be great just with the sauce.

Cauliflower Caponata (inspired by Primal Blueprint Quick and Easy Meals)

• 1/4 cup olive or coconut oil
• 1 cauliflower head, broken into small pieces
• 1 onion, diced
• 1 shallot, diced
• 1 garlic clove, minced (I used the stuff in the bottle. Gasp.)
• 1/4 cup golden raisins
• 1/4 cup balsamic vinegar
• 1 Tbsp honey
• 1/4 tsp red pepper flakes
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp unsweetened cocoa powder
• 1/4 cup toasted pine nuts
• salt and pepper

On a baking sheet, spread out cauliflower and toss with oil.  Roast at 350 degrees until the edges start to turn a little brown.  You may have to toss it a couple of times in the meanwhile. (The recipe calls for sauteeing the cauliflower in a pan, but I like roasting it, do what you like.) 

While cauliflower is roasting, saute onion and shallots in some oil for a minute, add all other ingredients (except pine nuts) and simmer with a lid on medium-low heat for about 10 minutes.  Stir a couple of times. 

Throw cauliflower into a big bowl, pour “sauce” over it and toss together.  Add pine nuts and salt/pepper to taste. 

Double or triple this and take it to a potluck! Made great leftovers.