Cauliflower Casserole with Ratatouille
Baking and Desserts • French
Description
This casserole uses a simplified version of ratatouille— it has only four main ingredients and is prepared significantly faster than the classic version.
Ingredients
- Cauliflower 10 oz
- Courgette ⅓ pieces
- Eggplants ⅓ pieces
- Sweet Pepper ½ pieces
- Onion 1 head
- Olive Oil 6 teaspoons
- Garlic 2 cloves
- Truffle Oil ½ spoons
- Sugar ½ spoons
- Thyme 5 stalks
- Curry 1 tablespoon
- Ground Cumin a pinch
- Fresh basil leaves 3 pieces
- Whole egg 2 pieces
- Chicken Egg 1 piece
- 10% cream 5 fl oz
- Butter 2 spoons
- White Pepper (whole) to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the zucchini, eggplant, bell pepper, and onion into centimeter-sized cubes.
Step 2
Pour olive oil into a hot skillet. Sauté the eggplant and zucchini in turn, stirring, until golden brown, about three to four minutes each. Once cooked, transfer the vegetables to a sieve, then lay them out on a towel to drain any excess oil.
Step 3
Reduce the heat and add the onion and bell pepper to the skillet, then add sugar and salt. Also add the chopped garlic clove, thyme leaves, cumin, curry, and white pepper, and sauté for five minutes. Remove from heat, set aside for a minute, covering with a lid.
Step 4
Add the zucchini and eggplant to the skillet and sauté for a minute or two, stirring occasionally. Use the pepper as a reference: when it becomes soft, everything is ready. At the end, add another finely chopped garlic clove and some chopped basil.
Step 5
Boil the cauliflower florets in a large pot of salted water for ten minutes. Transfer the cooked cauliflower to ice water. Blend the cauliflower in a blender until smooth.
Step 6
Add the egg, egg yolks, cream, and truffle oil to the puree, and whisk until smooth.
Step 7
Grease a long loaf pan with butter. Line it with a three-layer strip of foil, allowing the edges to hang over the sides of the pan; this will make it easier to remove the casserole. Also, grease the foil with butter.
Step 8
Spread the ratatouille evenly in a baking dish, then carefully pour the cauliflower puree on top. Bake at 210°F for forty minutes.
Step 9
Allow the finished casserole to cool before serving—portions can be cut directly on the serving dish.
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