The Doctors Kitchen | This Anti-Inflammatory Meal Will Make You Feel Great & Is Easy To Make! | Anna Jones & Rupy Aujla @doctors_kitchen | Uploaded June 2024 | Updated October 2024, 1 hour ago.
Check out my FREE 7 day meal plan here: thedoctorskitchen.com/newsletter
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.
________________________________________________________________________
EAT WELL EVERYDAY
📱 Download the Doctor's Kitchen app for free here: apple.co/3La17ce
🥗 Download a FREE 7 day meal plan: thedoctorskitchen.com/newsletter
🔥 Learn about Inflammation in my 4 part mini-series here: thedoctorskitchen.com/lp/inflammation-series
LEARN FROM THE BEST
🎤 Listen to experts on the podcast: thedoctorskitchen.com/podcasts
👨🏽💻 Browse articles on the website: thedoctorskitchen.com
MY COOKBOOKS
📚 thedoctorskitchen.com/books
LET'S BE FRIENDS
📷 Instagram: instagram.com/doctors_kitchen
📹 Subscribe: youtube.com/channel/UCDHTLhQbYlFnPBv-iLgFsQQ
🙋🏽♂️ Facebook: facebook.com/thedoctorskitchen
🐦 Twitter: twitter.com/doctors_kitchen
👔 linkedin.com/in/rupy-aujla
Check out my FREE 7 day meal plan here: thedoctorskitchen.com/newsletter
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.
________________________________________________________________________
EAT WELL EVERYDAY
📱 Download the Doctor's Kitchen app for free here: apple.co/3La17ce
🥗 Download a FREE 7 day meal plan: thedoctorskitchen.com/newsletter
🔥 Learn about Inflammation in my 4 part mini-series here: thedoctorskitchen.com/lp/inflammation-series
LEARN FROM THE BEST
🎤 Listen to experts on the podcast: thedoctorskitchen.com/podcasts
👨🏽💻 Browse articles on the website: thedoctorskitchen.com
MY COOKBOOKS
📚 thedoctorskitchen.com/books
LET'S BE FRIENDS
📷 Instagram: instagram.com/doctors_kitchen
📹 Subscribe: youtube.com/channel/UCDHTLhQbYlFnPBv-iLgFsQQ
🙋🏽♂️ Facebook: facebook.com/thedoctorskitchen
🐦 Twitter: twitter.com/doctors_kitchen
👔 linkedin.com/in/rupy-aujla
