Cauliflower Moroccan Spiced Shepherd’s Pie

Ingredients

Whole head cauliflower	1 Cauliflower
Coconut oil	2 Tablespoons
Coconut or almond milk	½ Cup
Garlic cloves	3 Cloves
Extra virgin olive oil	1 Tablespoon
OZO® Plant-Based Ground	1 Package
Small onion, diced	1 Onion
Carrot, diced	1 Carrot
Celery stalk, diced	1 Celery
Tomato concentrate	1 Tablespoon
Sumac	1 Teaspoon
Harissa powder	1 Teaspoon
Berbere spice	1 Teaspoon
Chopped spinach	2 Cups
Salt
Pepper
Cilantro, chopped

Directions

Step 1

Preheat oven to 450°F.

Step 2

Bring a large pot of salted water to a boil and simmer cauliflower and garlic for 5-7 minutes, then strain and process with coconut oil and coconut or almond milk until silky and the consistency of mashed potatoes. Set aside.

Step 3

In another large pot, heat the olive oil over medium-high heat and gently sweat the onion, carrot, and celery for 5 minutes.

Step 4

Add the OZO Plant-Based Ground, tomato concentrate, salt and pepper to taste, and the spices and cook for 5-7 minutes. Fold in the spinach and cook for another 3 minutes.

Step 5

In an oven-proof casserole dish, add a layer of the cooked ground mixture, then cover with the cauliflower mash and bake in the oven for 20 minutes or until the mash begins to brown.

Step 6

Garnish with chopped cilantro and serve immediately!