Ratatouille Topped Cauliflower Cheese -A Delicious Way to Use Courgettes Beyond the Typical Ratatouille Recipe

Courgettes seem to have a life of their own in the garden. Just like the seemingly never-ending football season on TV in our house, the courgette harvest keeps going, surprising you with new arrivals every time you glance away. While it’s great to have fresh vegetables on hand, it can get tricky finding fresh and exciting ways to cook with them. If you’re tired of the usual ratatouille or simple stir-fries, this recipe for Ratatouille Topped Cauliflower Cheese will help you make the most of your courgette bounty.

Ratatouille Topped Cauliflower Cheese: A Twist on Two Classics

One of the best ways to enjoy courgettes is by combining them with other vegetables and cheese in a layered bake. Imagine slices of courgettes, aubergines, and tomatoes arranged over a creamy cauliflower cheese puree. Add a layer of caramelized onions and garlic for sweetness and depth. Top everything with a scattering of parmesan and gruyere cheese, then bake slowly until bubbling and golden.

This dish brings together the best of ratatouille and cauliflower cheese in a comforting, flavourful meal. The courgettes add freshness and texture, while the cheese layers provide richness. It’s a great way to use up a glut of courgettes and impress family or guests with something a little different.

Ratatouille Topped Cauliflower Cheese - The Recipe

Ingredients

For the caramelised onions

• 2 large onions, thinly sliced

• 2 tbsp olive oil

• 3 cloves garlic, finely sliced

• 1 tsp fresh thyme leaves

• Pinch of sea salt

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For the cauliflower cheese puree

• 1 large cauliflower, cut into florets

• 250ml whole milk

• 200 g mature cheddar, grated

• 25g butter

• Freshly ground black pepper

• Pinch of nutmeg (optional)

  
  

For the vegetable topping

• 1 medium aubergine

• 2 medium courgettes

• 3-4 ripe tomatoes

• 1 tbsp olive oil

• Salt and black pepper

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For the topping

• 40g Parmesan, finely grated

• 75g Gruyère, grated

• Few extra thyme leaves

  
  

Method

1. Heat the olive oil in a large frying pan over a low heat. Add the onions and a pinch of salt and cook gently for 25-30 minutes, stirring occasionally, until deeply golden and sweet. Add the garlic and thyme for the final 5 minutes. Set aside.

   
   

2. Meanwhile, cook the cauliflower florets in lightly salted water until completely tender. Drain well and allow any excess moisture to evaporate.

   
   

3. Place the cauliflower, milk and butter in a food processor and blend until smooth.

   
   

4. Transfer to a saucepan over a gentle heat and stir through the cheddar cheese until melted. Season generously with black pepper and a little nutmeg if using. The mixture should be thick, silky and spoonable.

   
   

5. Slice the aubergine, courgettes and tomatoes into thin rounds. If you have time, lightly salt the aubergine slices and leave for 20 minutes before patting dry.

   
   

6. Heat the oven to 180°C fan (200°C conventional).

   
   

7. Spread the cauliflower cheese puree evenly over the base of a large ovenproof dish.

   
   

8. Spoon over the caramelised onions and garlic, spreading them into an even layer.

   
   

9. Arrange the tomato, aubergine and courgette slices over the top in overlapping rows or concentric circles, alternating the vegetables for colour and texture.

   
   

10. Brush lightly with olive oil and season with a little salt and black pepper. Scatter over the Gruyère, Parmesan and a few thyme leaves.

    
    

11. Bake for 45-55 minutes until the vegetables are tender, the cheese is bubbling and golden, and the edges are beginning to caramelise.

    
    

12. Leave to rest for 10 minutes before serving.

Serve alongside a crisp green salad, roast chicken, grilled meats or simply with some good bread to mop up the cheesy, vegetable-rich juices.