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.
Notes
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