This dinner classic has been tweaked to be lighter on the waist but still big on taste!
- Preheat oven to 220°C/200°C fan-forced.
- Steam cauliflower over saucepan of boiling water for 12 minutes or until tender. Drain. Place cauliflower and ricotta in a food processor. Process until smooth. Season with salt and pepper.
- Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add mushrooms. Cook, stirring, for 10 minutes or until golden. Transfer to a bowl. Add remaining oil to pan. Add apple. Cook, stirring, for 10 minutes or until golden and tender. Transfer apple to bowl. Add bacon to pan. Cook, stirring, for 1 minute or until crisp. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add pork. Cook, stirring, with a wooden spoon to break up mince, for 5 minutes or until browned and cooked through. Return mushroom and apple to pan with stock. Bring to the boil. Season with salt and pepper.
- Spoon mince mixture into a 6-cup capacity baking dish. Top with cauliflower mixture. Sprinkle with cheese. Bake for 25 minutes or until bubbling and golden. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set