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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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To be made this week. Ingredients:
700 g cauliflower, chopped |
1 tablespoon extra virgin olive oil |
2 leeks, sliced |
2 garlic cloves, crushed |
12 meatless deli slices (one sanitarium deli luncheon veggie delight mildly spiced) |
3 carrots, diced |
3 zucchini, diced |
1 cup frozen peas |
2 tablespoons whole wheat flour |
1 1/2 cups soymilk |
1/4 cup ricotta cheese, 5% fat |
1/4 cup water |
1 tablespoon rosemary |
Directions:
1. preheat oven to 200°F.
2. Steam or microwave cauliflower until its soft.
3. Heat oil in non stick pan. Sauté leek, garlic, deli luncheon, carrot, zucchini, and peas for 3-5 minutes. Add flour and cook for a further minute.
4. Add soy milk and bring to the boil. Either pour mix into individual casserole bowls or 1 8-cup capacity casserole dish.
5. Mash cauliflower and combine with ricotta, water and rosemary. Spread over the top of mix. For crush add bred crumbs and spray lightly with cooking spray.
6. Bake for 20 minutes or until topping is golden.
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