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. ---------------------------------------------------------------------------
Nutrition
Ingredients
