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Cauliflower Moroccan Spiced Shepherd’s Pie

15 minutes
30 minutes


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
Cilantro, chopped
Plant-based Ground


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!


Recipe Credit: Chef Seamus Mullen. IG: @seamusmullen

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