RECIPES - Roasted Cauliflower Ratatouille   


150g cauliflower florets
50g courgette cut into chunks
80g each of red, yellow and green peppers, cut into chunks
50g red onion thinly sliced
Drizzling of olive oil
1 tbsp rosemary leaves chopped
1 tbsp thyme leaves chopped

For the sauce
1 small onion finely chopped 3 cloves of garlic crushed
1 cinnamon stick 2 bay leaves
2 allspice berries finely chopped 1 tsp runny honey
2 tsp cider vinegar 150ml chicken broth
200g canned chopped tomatoes 10g coconut oil
flat leaf parsley chopped to garnish

(provided by Clare from Northampton)


Preheat the oven to 200C/400F. Blanch the cauliflower in a pan of boiling water for one minute, then drain and refresh in cold water. Pat dry with kitchen paper. Put the vegetables on a non stick baking tray and drizzle with oil. Add the chopped herbs and season with salt and pepper. Roast for 15 to 20 minutes until golden brown, turning the vegetables halfway. Remove and keep warm.
In a heavy bottomed saucepan, melt the coconut oil over a medium heat and gently sweat the onion and garlic with the cinnamon, bay leaves, thyme and allspice until golden brown, stirring continuously.
Add the honey, cider vinegar, chicken broth and chopped tomatoes. Reduce the heat to a gentle simmer and cook for 20 minutes. Season to taste and remove the cinnamon, bay leaves and thyme before adding the roast vegetables. Cook for 5 minutes to bring all of the flavours together. Serve with lots of chopped parsley and koftas.