Ingredients

• 1 tbs grapeseed oil
• 1 red onion, finely chopped
• 1 red capsicum, finely chopped
• 1 tbs coriander root and stem, finely chopped
• 3 garlic cloves, crushed
• 1 tbs ground cumin
• 2 tsp Mexican chilli powder
• 500g extra-lean beef mince
• 410g can Ardmona Duo Chopped Tomatoes
• 1 tbs water
• 2 tsp maple syrup
• 400g can kidney beans, rinsed, drained
• 600g cauliflower florets
• 1 egg
• 2 tbs reduced-fat sour cream
• 2 tbs fresh coriander leaves, chopped
• 35g (1/3 cup) reduced-fat cheddar, coarsely grated
• Tomato, coriander & red onion salad, to serve

Method

• Step 1 Preheat oven to 200C/180C fan forced. Heat oil in a frying pan over medium-low heat. Cook onion and capsicum, stirring, for 4 minutes or until soft. Stir in coriander root and stem, and garlic for 1 minute to until aromatic. Stir in cumin and chilli powder for 1 minute or until aromatic.
• Step 2 Increase heat to medium-high. Add beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in tomato, water and maple syrup. Bring to boil. Reduce heat to low. Simmer, covered, for 6 minutes or until beef is cooked through. Stir in beans. Simmer, uncovered, for 2 minutes or until slightly thickened. Season. Spoon among four 325ml-capacity ramekins.
• Step 3 Meanwhile, to make cauliflower topping, place cauliflower in a microwave-safe bowl. Microwave, covered, for 6-8 minutes or until tender. Drain. Set aside to cool for 10 minutes. Process the cauliflower, egg, sour cream and coriander leaves until smooth. Season.
• Step 4 Divide among ramekins. Sprinkle with cheese. Bake for 15-20 minutes or until golden. Serve with tomato salad