Step 1

Preheat oven to 180oC

Step 2

Add the cauliflower to a large saucepan and cover with water. Add stock powder. Bring to the boil and cook cauliflower until nice and soft, approximately 15-20 mins. Drain, reserving 1 cup of the water for the filling.

Step 3

Return to the pan, blitz until smooth, add 1/2 tbsp coconut oil and blitz again until very creamy and smooth. Set aside one cup of the cauliflower puree for the filling.

Step 4

Meanwhile, in a large fry pan, add the remaining 1 tbs of coconut oil. Cook the onion and the garlic, ginger, chilli and Mingle’s Sri Lankan curry sachet until starting to turn a golden colour, approx 10 mins. Add the diced vegetables and a cup of the reserved stock. Add fresh coriander and reserved cauliflower puree. Stir and cook over low heat for 10 mins. Turn off stove and allow to cool a little.

Step 5

Place the filling in 6 individual 1 cup ramekins. Carefully top with the cauliflower puree. Using a fork flatten the tops and make grid marks them. This helps with browning. Spray the tops with olive oil spray and bake for 15-20 mins, until nicely browned.

Step 6

You can also cook it in one casserole dish if you don't have the ramekins. Season well and serve.