Add 2 tbsp oil to a frypan over medium-high heat. Slice spring onions and capsicums. Slice carrots. Chop tomatoes and rosemary leaves. Add to pan as you go.
2. Add 2 tbsp flour, 1 tbsp paprika, crushed garlic cloves, 2 tbsp tomato paste and crumbled stock cube to pan. Stir to combine. Pour in 3 cups of water and simmer, semi covered, for 15 minutes.
3. Cut cauliflower into florets and add to boiling water in the saucepan. Cook for 8-12 minutes, or until tender. Drain, return to pan with 2 tbsp butter. Blend using a stick mixer until smooth. Season to taste with salt and pepper.
4. Drain and stir beans through the hotpot. Simmer for a further 5 minutes. Stir through balsamic dressing and season to taste with salt and pepper.
5. Divide cauliflower mash between bowls. Spoon over hotpot and garnish with rocket leaves to serve.
We used tapioca flour which is a gluten free flour.
You can also mash the cauliflower using a potato masher if you prefer more texture.
Red capsicum 1
Yellow capsicum 1
rosemary 2 sprigs
Fava beans 2x 400g
Caramelised balsamic dressing 2 sachets
Rocket leaves 1 bag (60g)
From your pantry:
oil (for cooking), salt, pepper, garlic ( 2 cloves), tomato paste, stock cube of choice (1), butter, flour (of choice), ground paprika