Start by neatly slicing three red onions into quarters. This forms the base of your dish. Each piece should hold its shape, providing that wonderful onion zing as it cooks.

Heat the extra virgin olive oil in a large pan over medium heat. Toss in the quartered onions and sauté them until they're soft and golden. Keep stirring them occasionally to prevent sticking.

Once your onions have taken on a lovely hue, it’s time for the cauliflower. Add the florets to the pan, cooking and stirring until they start to tenderize—about five to seven minutes. The goal is to achieve a slight golden edge.

Next, mix in your chopped celery and the golden sultanas. This will add more texture and sweetness. Cook for another five minutes, allowing the flavors to blend.

Pour in the chopped plum tomatoes, followed by the apple cider vinegar. Stir everything together. The tomatoes will create a lush, flavorful sauce that coats the ingredients beautifully.

Now’s the time to sprinkle in the capers and your choice of olives. Both ingredients bring in a punchy flavor that is vital for authenticity. Stir well and allow it to simmer for about 15 minutes, letting the flavors meld together.

Just before serving, mix in finely chopped cilantro and red chili. This step brightens the dish and adds a beautiful pop of color. Adjust the seasoning to your liking, adding salt and pepper as needed.