Sticky Aubergine Courgette Puttanesca With Roast Cauliflower Recipes

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STICKY AUBERGINE & COURGETTE PUTTANESCA WITH ROAST CAULIFLOWER



Sticky Aubergine & Courgette Puttanesca with Roast cauliflower image

This is summer in a bowl - roast veg puttanesca sauce topped with charred roast cauliflower. Healthy and absolutely packed with flavour.

Provided by Niki Webster

Categories     Main Course

Number Of Ingredients 22

1 medium cauliflower cut into florets
1 tbsp olive oil
Pinch sea salt
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
Roast tomatoes
Cucumber dip
Thyme

Steps:

  • 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.
  • 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.
  • Stir half the roast cauliflower into the stew.
  • Top with the remaining cauliflower and additional toppings.

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