500g lean mince (I use turkey mince or Quorn mince)
1 large onion, chopped finely
1.5tsp chopped or minced Garlic
1-2 teaspoons dried Italian herbs
1 tin Organic Whole Tomatoes
2 tablespoons organic tomato paste
1-2 teaspoons Tabasco Sauce (depending on how hot you want it)
1/2 large aubergine, sliced thinly and chargrilled
1 head of cauliflower, cut into florets
4 whole cloves of garlic peeled
1-2 tablespoons grapeseed or rapeseed oil
1/2 large Sweet Potato
1-2 handfuls of baby spinach leaves
6 Basil Leaves, torn into small pieces
2 tablespoons ricotta cheese
Preheat oven to 180°C / 356°F.
Place cauliflower pieces on an oven tray with the peeled cloves of garlic and some of the grapeseed oil and place in the oven.
Slice the sweet potato into thin slices and place on another oven tray and cook in the oven for approximately 5mins and then turn and cook on the other side for 5mins. Remove and set aside.
In a saucepan place onion, garlic and a small amount of the Grapeseed oil. Sauté and add mince and cook until brown. Add dried herbs and stir. Add tomatoes, tomato paste and Tabasco (if using) and cook down so not too runny. Set aside.
Once cauliflower and garlic is cooked (should be tender), remove from oven and blend into a paste. Set aside.
Take a baking dish and spread a small amount of meat sauce on the base. Layer all your ingredients one by one until dish is full. (We layered meat, sweet potato, meat, aubergine, spinach, meat, torn basil leaves, remaining meat.)
Top with the cauliflower purée and dollops of ricotta cheese and sprinkle with some ground coriander.
Bake in oven for approx 20-25mins (or until brown on top) and serve alongside your favourite salad.