This winter comfort food comes without the refined pastry, and with a sneaky serve of veggies worked into the ‘crust’, this dish is more like a single-serve shepherd’s pie than anything else, but uses up your leftover Saturday dinner and makes for the perfect Sunday lunch.
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!
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