Cauliflower Caponata

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subheading: For the caponata:

1 head cauliflower (florets)

2 medium celery (chopped)

2 tbsps fresh parsley (thinly sliced) (optional)

4 cloves garlic (minced)

½ cup green olives (pit removed and cut in half)

2 tsps olive oil

1 medium onion (thinly chopped)

2 tbsps raisins (soak in hot water)

1 lb tomato (chopped)

subheading: For the seasoning:

2 tbsps apple cider vinegar

1 dash chili flakes (optional)

1 dash ground cumin

1 tbsp maple syrup

½ tsp sea salt

1 tsp turmeric powder

subheading: For the seeds:

¼ cup pine seeds (toasted)

subheading: For the bread:

2 slices ciabatta

Directions at vegan.io

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