This winter comfort food comes without the refined pastry and a sneaky serve of veggies worked into the ‘crust’.
Preheat the oven to 180C.
Bring a pot of salted water to the boil, then boil cauliflower for 20-30 minutes, or until soft enough to mash. Drain, and leave to cool.
Transfer to a blender or food processor, along with the milk and olive oil. Blend until smooth, then season to taste.
Place the tagine in a small ceramic pie/casserole dish. Pour over the cauliflower mash and bake for 20 minutes or until heated through and the top has browned slightly.
Top with parsley and enjoy!
This dish is more like a single-serve shepherd’s pie than anything else, but uses up leftovers and makes for the perfect Sunday lunch.
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