CAULIFLOWER CAPONATA

4 servings, 1 hour

INGREDIENTS

• 2 small beets, peeled & chopped

• 1 head cauliflower, cut into florets 

• 4 stalks celery, chopped 

• 1 tbsp avocado oil 

• 1 tsp fennel seeds 

• 1 tsp dried oregano 

• Salt and pepper to taste 

• 1/2 cup green mung beans, soaked for at least 2 hours (or you can do a quick soak by placing the mung beans in a bowl of hot water while you prepare the other ingredients)

• 1/4 tsp turmeric powder

• 1/4 cup chopped dates

• 2 tbsp chopped olives

• 1 tbsp capers 

• 1-2 cups veggie broth or water 

• Salt and pepper to taste

• Fresh parsley or cilantro for serving

• Fresh lemon juice for serving 

• Olive oil for serving 

DIRECTIONS

1. Preheat the oven to 425 degrees.

2. Start by cooking the beets in a small pot of boiling water until tender (about 20 minutes). Once the beets are tender, add to a blender with 1/2 cup of water or veggie broth. Blend into a liquid and set aside.

3. While the beets are simmering, add the cauliflower and celery to an oven safe dish with a lid (i used a large cast-iron skillet). Toss with the avocado oil, cumin, fennel, and oregano. Add to the oven uncovered and roast for 25 minutes. 

4. Once roasted, reduce the heat to 400 degrees farenhiet. 

5. Add the dates, capers, olives, soaked and rinsed mung beans, beet puree, turmeric powder, salt and pepper, and enough liquid/ veggie broth to cover the veggies & beans. 

6. Cover and return to the oven for an additional 40 minutes or until the beans are cooked - check on it towards the end of cooking and add more liquid if needed. 

7. Once cooked, top with fresh herbs, a drizzle of olive oil, and fresh lemon juice. Enjoy! 

#lunch #dinner #italian #vata #pitta #kapha #winter #fall #spring

Notes

• You can substitute crushed tomatoes for the beets if you hate beets or are not feeling like cooking them. IF YOU DO THIS - make sure you throw a dash of cinnamon powder in there with them. This will reduce the acidity of the tomatoes and you won't be able to taste it - I actually think it enhances the taste of the tomatoes. If using jarred tomato sauce, know that it will be EXTRA acidic so definitely do the cinnamon trick and reduce the amount of olives/ capers in this dish to compensate.

• This is a great dish on its own for all doshas. But if you are super hungry pitta (like me :)), feel free to have a #grainsideoption on the side. You can make it while the caponata is cooking - I suggest either cumin rice or saffron rice.