This Anti-Inflammatory Meal Will Make You Feel Great & Is Easy To Make! | Anna Jones & Rupy Aujla

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In her latest book “Easy Wins”, Anna takes 12 hero ingredients that are guaranteed to make your food taste great, such as lemons, olive oil, onions, peanut butter, mustard, tahini. Most of you ‘Doctors Kitchen Foodies’ probably have these in your fridge or cupboards. And Anna has masterfully created meals that use them to boost the flavour and versatility of home cooking.

Cauliflower Caponata

1kg cauliflower, broken into roughly 4cm florets
3 red onions (350g), peeled and cut into eighths
3 sticks of celery, cut into 2cm pieces
extra virgin olive oil
3 tablespoons white wine
vinegar
2 × 400g tins plum tomatoes 100g stone-in green or black
olives, stones removed
(I use a mixture of both)
3 tablespoons capers
50g raisins
1 large handful of parsley (20g), leaves picked

serves 4
Preheat the oven and roast the cauliflower
Preheat the oven to 220°C/200°C fan. Put a cauliflower, broken into roughly 4cm florets, 3 red onions, peeled and cut into eighths, and
3 sticks of celery, cut into 2cm pieces, into a large, high-sided baking tray with 1 tablespoon extra virgin olive oil, 2 tablespoons white wine vinegar and a little sea salt and pepper. Toss to coat, then roast for 25 minutes, until everything is slightly charred and starting to soften. Turn the oven down to 200°C/180°C fan.
Add the rest
Add two 400g tins plum tomatoes, breaking them in your hands as you do so, along with 100g stone-in green or black olives (stones removed),
3 tablespoons capers and 50g raisins. Give everything a good mix, mashing slightly with a fork, and return to
the oven for 40 minutes, or until everything is soft and sticky.
Finish with the vinegar and oil
Once ready, and while the mix is still piping hot, add another tablespoon
of vinegar, toss through a handful of parsley leaves and serve. Finish with a very generous dousing of extra virgin olive oil to bring it all together.

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hey I’m Anna Jones and today we’re making my cauliflower kinata from my new book easy wins this is a delicious meal that’s packed full of flavor we’ve got cauliflower which is a Bas vegetable that has tons of benefits including anti-inflammatory properties Anna tell us about this delicious recipe that we’re going to be making konata as you will well know is usually made with oine to make a really good kinata you usually you have to fry the oine in lots and lots of olive oil which is delicious but it’s a lot of olive oil takes quite a lot of time I want my recipes to be things that people can put together any night of the week let’s get cooking cauliflower is going to be base of our dish you’re happy to sort of break those up in sort of mediumish florettes yeah sure um and just whack them in here and I’m going to chalk couple of onions up usually you make this with oine but you could also do this with butternut squash basically really want a vegetable that kind of holds its shape this is my kind of like midweek cooking I love like a one tray dish I just think it’s so easy and it’s like when you can’t be bothered to cook absolutely I feel like even as someone who’s been I’ve been cooking as a job for 20 years quite often yeah you know the pressures of everyday life mean that you know I don’t want to spend ages and ages in the kitchen either konata as well is a really really good example of kind of how to balance sweet and sour so the Italians which obviously where is where this dish comes from I’m not Italian obviously I’m called Anna Jones um the most UN Italian name going but I did a lot of my training kind of in Italian food I think the Italians are really really good at that balance of sweet and sour and that’s basically what kind of konata is about in Italian it’s the Agra doce so it’s the vinegar it’s the sweetness so we’re going to use vinegar and capers and olives here for the kind of acidity and saltiness and then we’re going to use the tomatoes and the raisins that are going to bring a kind of natural sweetness yeah from a nutrition point of view I’m just looking at everything that you’re putting in here and you’ve got a real of different fibers you’ve got the poos that you find in red onions you’ve got Braska vegetable in the cauliflower so this is actually packed full of lots of nutrition lots of goodness lots of benefits you know even things like dried uh raisins they contain different types of fibers that we know is healthful for our gut microbes they thrive on diversity so everything that you’re putting in here is just like I know you’re you’re talking about from Flavor point of view but there loads of like actual health benefits too a bit of salt and pepper and a bit of olive oil I’d go for about 2 tablespoons this is I guess the more unusual bit is we’re going to put in the vinegar at the beginning and at the end so we’ve got kind of vinegar that kind of roasts in and roasts through all the vegetables so does that give a different flavor profile well yeah so this vinegar that we’re using now to kind of you know toss all the veggies in is going to kind of Infuse all the way through all of the vegetables as they cook and give them this kind of sort of mellow kind of sweet acidity vinegar has got sugars in it and so they’re going to kind of caramelize as they cook so it’s going to have that sort of base of acidity it’s a bit like seasoning a dish with salt you know before you put it in the oven and then when it comes out of the oven it’s like building those layers of flavor basically and then the vinegar we use at the end is going to be that kind of sharp brght perky flavor this all goes in the oven so 15 20 minutes and 15 20 minutes and then we go in with the tomatoes olives the Capers the raisins we’re basically just getting the onions the cauliflower and the celery off to a kind of Head Start amazing this recipe basically is from the Caper chapter of my book this book is written around kind of 12 ingredients and lots of those ingredients are there because they bring kind of all the flavor so I feel like Capers bring acidity they bring saltiness they bring Umami so you’re using more ingredient but you’re getting like lots of different layers the other ingredients that you’ve used bring like that wealth of complexity to a dish it’s that addition of like you know a saltiness or uh something to cut through something to of like add a real Dimension um that can be transformative so that’s been in for 15 minutes at 225 yeah flies when you’re having fun Etc you basically just want it to start you can see the little brown bits there where it’s just started catching and you want the onion to kind of soften gotcha and the celery to just break down a bit and you see what happens here when you put it’s like when you make those quick pickled onions you know you put vinegar on onions not only does it flavor it also turns it this unbelievable of purply color so you know cuz it’s all about the flavor but it’s also about the visual isn’t it it’s also about like feeling excited when you look at the plate and all the colors this is kind of our base of vegetables and then we’ve got the olive oil and the vinegar in there that’s kind of started that sort of acidity story and obviously there’s natural sweetness that is coming out of all these vegetables so we know when cauliflower roast it gets a little bit sweeter when onions roast it gets sweeter so we’ve got that but now we’re going to kind of amp up that kind of agador salt I love the story that it’s has been told here so you sweetness and sharpness it’s great exactly so plum tomatoes I’m actually just going to squish them up with my hand you can do some if you want you or then we’ll both have tomato you could use chop tomatoes if you wanted to another trick you don’t want to get your hands dirty like this um is you can just get a pair of kitchen scissors and just pop them in the tin and then go which is another way of you know ch your own Tomatoes yeah so now we’ve kind of got our youve got some Sweetness in there that’s going to Red sweet the tomatoes is going to go really sticky we’ve got our raisins which is kind of another sweet element got the capers in there and then we’re going with the olives as well we’re just mixing it all together and because we’re cooking this for another 40 minutes did you say well 30 to 40 minutes 30 40 minutes depends yeah you wouldn’t put the stems in cuz would they would they overcook no you could totally put the stems in so let’s do that you want do that great idea yeah cuz we don’t want to waste anything do we so that goes back in sort of 30 to 40 minutes until it’s like sticky and right relish so right let’s have a look this is what you want oh wow you can see how this is kind of caramelized and what we’re going to do is we’re going to throw over a little bit more okay this is where you got to perk it up vinegar perk it up yeah so just a I’m going to use that word a lot more perk it up per it up I would say about a tablespoon full there and you can use any vinegar here I was going to ask can you use balsamic red wine vinegar I mean balsamic would be great here red wine would be great here cider would be great here any vinegar really we’re just going over with a bit of parsley and that’s kind of the classic Kata herb love it yeah so let’s try it I’m going to grab a spoon here oh you going to Plate it we don’t need to Plate I was L going to just go let’s just dive in I’m all about diving in I’m all about diving in I’m going to grab so first of all I would always at the end check for seasoning okay MH I would probably go with a tiny little bit more salt uhhuh but I think that’s one of the skills that like makes the difference between you know good cooking and great cooking it’s the seasoning it’s the building up of flavors and texture um so yeah so good it’s sweet salty that acidity at the end is so lovely the olives as well like when they’ve been cooked for a bit like that completely different flavor yeah Italy traditionally Kat is eaten as kind of antipasti so you have it in a bowl you might have some nice bread NE next to it you might have some other bits of anti pasty and if you wanted to add like more protein like two different types of pulses together or even I know you’re a vegetarian so your is but you could also have uh card or fish or you know like a side of salmon on the side and have this to make a more complete meal thank you so much this is delicious it’s just a pleasure to sit with you and be here in your studio and you know oh I love it yeah it’s the best come back Cooking With Friends come back anytime come back thank you thank you so much pleasure comea oh my God oh God so good I love a red onion I just got a bit of the um uh is it sultanas we put in raisins yeah so good