Ratatouille Cauliflower Bake

My mum was definitely more into baking than cooking, however she did make an amazing ratatouille that made eating vegetables something to look forward to – even as kids. I have taken her original recipe and made it into more of a dinner dish with a comforting cauliflower topping.

Serves 4

Cooks in 45 Minutes


  • 1 large red onion peeled and diced into cubes
  • 1 large aubergine washed and diced into cubes
  • 2 large courgettes washed and diced into chunks
  • 1 x tin plum tomatoes
  • 2 peppers washed and diced
  • 4 cloves of garlic peeled and crushed
  • A bunch of cherry tomatoes on the vine washed and stems removed (approx. 20)
  • 2 tbsp. olive oil
  • 4 sprigs of thyme
  • 1 tbsp. balsamic vinegar
  • Pinch of salt & Pepper to season




  • 2 heads of cauliflower washed and cut into florets
  • 2 tbsp. coconut oil or butter
  • Season with salt & pepper
  • Optional – add 2-3 tbsp. nutritional yeast for added flavour


  1. In a large pot over a low-medium heat add the olive oil and onion, place to lid on and  sweat for 6-7 minutes until the onion is tender.
  2. Turn the heat up, add the garlic and cook for a minute until fragrant.
  3. Next toss in the peppers, tin of tomatoes, courgette, aubergine, cherry tomatoes, balsamic vinegar and thyme. Stir to fold veggies together.
  4. Bring to a gentle simmer, cover and cook for 30 minutes.
  5. The veggies should all be tender at this stage. Season well and transfer into a pie dish.
  6. While the veggies are cooking I suggest making the topping. Steam the cauliflower until tender, roughly 15 minutes.
  7. Remove and blend with the rest of the topping ingredients including seasoning, until smooth.
  8. Spoon the topping over the ratatouille base.
  9. Bake for 15 minutes at 200°C until lightly coloured on top and enjoy!