Photo of Shellie’s ratatouille with cauliflower ‘rice’ by WW

Shellie’s ratatouille with cauliflower ‘rice’

0
0
0
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
This recipe was created for our WW Live Cooking @ Home event with Shellie.

Ingredients

Olive oil

1 tsp

Red onion

1 medium, finely chopped

Garlic

3 clove(s), crushed

Eggplant

1 medium, cut into 2cm pieces

Zucchini

2 medium, cut into 2cm pieces

Red capsicum

2 medium, cut into 2cm pieces

Canned diced tomatoes

2 can(s), (2 x 400g can)

Tomato paste

½ tbs

Fresh oregano

1 tsp

Fresh basil

½ cup(s), plus extra to garnish

Balsamic vinegar

2 tsp

Cauliflower

400 g, cut into florets

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic, eggplant, zucchini and capsicum, stirring, for 5 minutes or until almost tender. Add tomatoes, paste, oregano, and 2 cups (500ml) water and cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in basil and balsamic. Season with salt and pepper.
  2. Meanwhile, process half the cauliflower in a large food processor with fine grater attachment until rice consistency. Repeat with remaining cauliflower. Transfer to a large microwave-safe bowl. Cover and microwave on High (100%) for 5 minutes or until tender. Divide cauliflower rice among serving bowls. Top with ratatouille and garnish with basil leaves.