Sticky Aubergine & Courgette Puttanesca with Roast cauliflower
This is summer in a bowl - roast veg puttanesca sauce topped with charred roast cauliflower. Healthy and absolutely packed with flavour.
Ingredients
For the roast cauliflower
- 1 medium cauliflower cut into florets
- 1 tbsp olive oil
- Pinch sea salt
For the puttanesca
- 1 large organic onion chopped
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 1 aubergine chopped
- 1 courgette sliced
- 1 red peppers chopped
- 6 organic tomatoes chopped
- 1 tbsp smoked paprika
- Pinch chilli flakes
- 1/2 tsp oregano
- 3 tbsp sundried tomato paste or 8 sundried tomatoes in oil chopped finely
- 75 ml water
- 4 tbsp olives
- 2 tbsp capers
- 1 tsp salt
- Twist black Pepper
Optional toppings
- Roast tomatoes
- Cucumber dip
- Thyme
Instructions
To roast the cauliflower
- Pre heat your oven to 180c.
- Add the cauliflower to a roasting tray, then toss to coat them on olive oil & salt.
- Roast for approx 35-40 minutes until crispy on the outside.
To make the puttanesca
- Add the olive oil & onion to a large frying pan and heat to a medium heat. Fry for approx 8-10 minutes until soft and browning.
- Add in the garlic and stir for another few minutes, then add in the chopped tomatoes, red peppers, courgette, aubergine, chilli, smoked paprika and sundried tomato paste.
- Add the water, stir, then cover snd simmer for 20 minutes.
- Season with salt, pepper & add in the olives and capers.
- Then simmer uncovered for a further 10 minutes.
To serve
- Stir half the roast cauliflower into the stew.
- Top with the remaining cauliflower and additional toppings.
Notes
2-4 servings