Sticky Aubergine Courgette Puttanesca With Roast Cauliflower Recipes
11 RECIPES FOR LARGE COURGETTES
One of the reasons why I love using large courgettes recipes is because they are perfect for the colder months. They're also easy to use up, which is something I'm always after! Roasting them with spices and then adding them into a curry or pasta dish is my go-to, but this month I discovered that they can be used in sweet dishes too.
Provided by HappyMuncher
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Pick any of these recipes for large courgettes.
- Prepare the ingredients according to the recipe.
- Be ready to serve in no time!
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
CAULIFLOWER PUTTANESCA
For a gluten free alternative to pasta, this savory vegan puttanesca sauce is spooned over roasted cauliflower. It's a quick vegetarian recipe for weeknights.
Provided by Gregory Gourdet
Time 16m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
- In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it's all warmed through, 2 to 3 minutes.
- When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.
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