Family Lentil, Zucchini and Gratinated Cauliflower Mash Bake

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Boil or steam the cauliflower for 12 to 15 minutes, until very tender. Drain well to prevent excess moisture.

3. 3

   Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, carrot, and zucchini, and cook for 6 to 8 minutes until softened.

4. 4

   Stir in the garlic, sweet paprika, and dried oregano. Cook for 1 minute, stirring so the garlic does not burn.

5. 5

   Add the crushed tomato, tomato paste, vegetable broth, Worcestershire sauce, cooked lentils, salt, and black pepper. Cook for 8 to 10 minutes over medium heat, until thick and saucy.

6. 6

   Transfer the cooked cauliflower to a large bowl or food processor. Add the butter, milk, and half of the shredded cheddar cheese. Blend until smooth and creamy. Adjust with salt and pepper if needed.

7. 7

   Spread the lentil mixture into the baking dish in an even layer. Spoon the cauliflower mash over the top and smooth it with the back of a spoon.

8. 8

   Mix the remaining shredded cheddar cheese with the grated Parmesan cheese and scatter over the surface. Drizzle with the remaining tablespoon of olive oil.

9. 9

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the filling is bubbling around the edges and the topping is golden. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving. Finish with the chopped fresh parsley on top and serve hot.