VERSATILE VEG:

SERVES 4 PREP AND COOK TIME 1 HOUR 40 MINUTES (+ STANDING TIME)

going meat-free is easy with these delicious plant-based dinners

Swap out the lentils for chickpeas if you like and substitute baby spinach for the kale if you prefer.

2 tablespoons extra virgin olive oil 1 medium onion (150g), chopped finely 2 cloves garlic, chopped finely 1½ tablespoons finely chopped fresh rosemary

300g beetroot, peeled, cut into 2cm pieces

500g butternut pumpkin, peeled, cut into 3cm pieces

100g kale leaves, and stalks sliced thinly 2½ cups (625ml) vegetable stock

400g can lentils, drained, rinsed

¼ cup (70g) tomato paste

2 x 500g small cauliflower, trimmed

¼ cup (60ml) extra virgin olive oil

1 cup (120g) coarsely grated vintage cheddar

Greek basil, to serve

1 Preheat oven to 220°C (200°C fanforced). Place a 20cm x 30cm, 3-litre (12-cup) capacity ovenproof dish on an oven tray.

2 Heat oil in a large saucepan over medium heat; cook onion, garlic, rosemary, beetroot, pumpkin and kale stalks, stirring occasionally, for 10 minutes. Add stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender. Stir through the kale leaves, lentils and tomato paste; season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce). Spoon vegetable mixture into dish.

3 Cut a 1cm slice horizontally from the base of the cauliflower so that it sits flat on a board. Cut cauliflower heads into 2cm thick slices.

4 Place the cauliflower slices, slightly overlapping, in rows over vegetable mixture, brushing with olive oil and sprinkling with cheddar as you place slices. Cover dish with oiled foil.

5 Bake pie for 20 minutes. Remove foil; bake for a further 35 minutes or until cauliflower crust is golden and tender. Stand for 5 minutes and sprinkle with Greek basil before serving.

Not suitable to freeze or microwave.