Veggie Hotpots with Cauliflower Mash Topping
- 500g cauliflower (about ½ a large cauliflower)
- 2 teaspoons of butter
- 50g grated Parmesan or other strong flavoured cheese
- Hot pot
- 400g can of 4 bean mix, or other canned beans
- Medium onion, finely chopped
- 120g parsnip, finely chopped
- 120g carrot, finely chopped
- Few mushrooms, sliced
- 90g zucchini, finely chopped
- 220g kumara, or 300g pumpkin, finely chopped
- 6 teaspoons of gravy powder
- 1 ½ teaspoons of smoked paprika
- 1 teaspoon dried sage
- 4 teaspoons of tomato paste
- Boiling water – approximately 1 ¾ cups
- Chop cauliflower and cook until tender.
- Mix gravy powder, smoked paprika and sage with boiling water to make gravy.
- Chop all the vegetables and divide evenly between four medium sized ramekins. (2 cup capacity). Divide the can of beans between the ramekins and mix through the veggies.
- Pour the gravy mix over the ramekins, then cover with gladwrap and microwave each dish separately for about 4 minutes, or until the veggies are tender and the gravy has thickened.
- Meanwhile drain the cooked cauliflower and mash with the butter, add a little bit of milk if required to obtain a mashed consistency. It won’t be as smooth as mashed potatoes. Season to taste.
- Divide the mash between the ramekins, sprinkle over the Parmesan and bake in a hot oven (200g C) until golden and the cheese has melted. Alternatively, put the ramekins under a hot grill to melt and brown the cheese.
Serve with extra veggies on the side.