INGREDIENTS
FOR THE FILLING
400g beef mince
1 small finely chopped red onion
1 tbls fresh chopped garlic
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1 punnet sliced mushrooms
a few sprigs of fresh thyme
Himilayan salt
ground black pepper
a little olive oil
1 tbls butter
3 grated tomatoes
3 tbls tomatoe paste
FOR THE TOPPING
300g fresh cauliflower
1 tbls cream cheese
pinch nutmeg
pinch Himilayan salt
pinch of white pepper
finely grated cheddar cheese
METHOD
Fry onion and garlic in olive oil and butter. Add mince. Cook on a medium heat until the mince changes colour. Take a masher and mash the mince so it’s fine and there are no lumps. Add the rest of the ingredients excepting the tomatoes and the tomatoe paste. Mix well. Cook for a few minutes. Now add the grated tomatoes and the tomatoe paste. Continue to cook on a medium heat until the peppers and mushrooms are cooked. In the meantime, steam the cauliflower until soft. Transfer the cauliflower to a glass bowl when soft and add the rest of the ingredients excepting the cheddar cheese. Stick blend the cauliflower. By now the mince mixture should be cooked. Put it into a small casserole dish and top with the caulimash. Sprinkle the grated cheese on top and bake on 200° C until the cheese is golden brown.
