1. Bring a saucepan of water to the boil.
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.

Notes:
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.

Spring onions 1/2 bunch *
Red capsicum 1
Yellow capsicum 1
Carrots 2
Tomatoes 2
rosemary 2 sprigs
cauliflower 1
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