A meat-free alternative to a delicious classic.
Preheat oven to 180C. Chop cauliflower into rough florets and boil until soft. Mash with melted butter and season to taste. Set aside.
Fry onion and grated carrot in olive oil until soft, then add the Moroccan spices and cook until fragrant. Add lentils, stock and currants, then cook until mixture thickens. Stir in frozen peas.
Transfer to greased oven proof dishes and top with mashed cauliflower and parmesan. Bake for 15-20 minutes until lightly golden. Serve with fresh leafy greens.
Recipe extracted from The Long Life Plan by Faye James published by New Holland Publishers Australia, $35 RRP.
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