Vegetable Ratatouille with Raisin Cauliflower Couscous - Passion Is Cooking

Vegetable Ratatouille with Raisin Cauliflower Couscous

Vegetable Ratatouille with Raisin Cauliflower Couscous

Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Course: Main Course, Side Dish
Cuisine: coneinental, French, vegetarian
Keyword: cauliflower, Spanish ratatouille, vegetarian
Servings: 10


  • 250 grams parsnip, peeled and medium dice 
  • 250 grams carrot peeled and medium dice
  • 250 grams cooking onion peeled and finely diced
  • 250 grams butternut squash peeled and medium diced
  • 4 cloves of garlic peeled and smashed
  • 2 red peppers medium diced
  • 1 head of cauliflower
  • 1 litre Passata di pomodoro
  • 250 ml or more extra virgin olive oil
  • 200 ml fresh parsley tear by hand
  • 1 bay leaf
  • 2 ml dry oregano or fresh thyme
  • 10 grams golden raisins
  • 250 ml fresh mint and basil tear by hand
  • 2 grams smoked paprika
  • Salt and pepper to taste


  • Clean the cauliflower by removing the stem and let it steam in a pot of boiling water for 4 minutes.
  • Remove the head of the cauliflower assuring the consistency remain firm, pulse the cauliflower in a food processor in order to obtain a rice consistency. Set aside.
  • In a large skillet begin to sauté the parsnip in a little olive oil until about half cook and remove from the pan and set aside.
  • In the same pan sauté the butternut squash in olive oil until half cook and set aside.
  • Do the same steps for the carrots and set aside,
  • In the same skillet sauté the onion and red peppers, add the garlic and cook for one minute, add the vegetables and season with salt and pepper.
  • Allow the vegetable to stew for 4 minutes and add the tomato passata.
  • Cook the Ratatouille at medium low for about 20 minute or until vegetables and tender, season with the dry oregano and correct seasoning if needed.
  • In a medium bowl combine the cauliflower with half of the parsley, mint and basil, add the raisin, season with salt and pepper a pinch of smoked paprika and olive oil.
  • In a large serving plate put the cauliflower at the center of the plate, add the warm Ratatouille garnish with remaining basil and mint and a drizzle of olive oil.


Buon Appetito.
Chef Notes: Just like the movie, but a bit more versatile, Anita loves using variety of vegetables as an accompaniments like the delicious cauliflower couscous. Always maintaining our Mediterranean lifestyle using fall ingredients.
Wine Pairing: Australian Shiraz
Juice Pairing: Carrot Your Carotene
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Chef Dario and Anita

Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

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