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Method

• Preheat your oven to 180°C and line a large baking sheet or oven shelf with baking parchment.
• Wash the potatoes and boil them with 1 tbsp salt for 25 minutes; cool down.
• Wash the cauliflower florets and pulse them in a food processor until a rice-like consistency. Do not process for too long.
• Put the cauliflower in a frying pan, with the olive oil, 1 tsp of turmeric and a tsp of salt and ½ tsp of pepper. Fry for 3 minutes at medium heat. Set aside.
• Mix the grated onion, minced meat, chopped parsley, salt, pepper; the remaining spices and 3 tbsp sunflower oil in a large pan and cook for approximately 5-7 minutes at a high temperature, stirring at all time. Separate meat with a fork to avoid large clumps.
• Cut the potatoes into ½ cm thick slices and lay them on the lined oven tray/shelf.
• Coat the potatoes with a tablespoon of sunflower oil and roast for 20 minutes until golden but not too crisp. Leave to cool.
• Place the cauliflower rice in a bowl, add the beaten egg and mix well.
• Use the potatoes to line the base of a medium size (20cm) non-stick cooking pot.
• Spoon the meat mixture over the potatoes, pressing hard with a large spoon to compress it.
• Spoon the cauliflower rice on top and also use a spoon to help push everything down and stick together.
• Return the pot to the hob and cook over medium heat until all the ingredients adhere together (8 mins approx).
• When ready to serve, you’ill need a large, round plate 2cm diameter larger than the pot.
• Place the plate over the pot and, holding them firmly together, invert them so the tahdig is potato-side up on the plate. Serve hot or warm.