Preheat oven to 200°C.Chop the cauliflower into little florets (include the stalks). Bring a large pot of water to the boil along with the stock cube and salt. Or you could steam the cauliflower.Scoop the cream cheeses into a sauce pan and put it onto a medium heat. With a wooden spoon stir it around as it begins to melt. Turn the heat down if it starts to catch the bottom of the pan.Add the capers and black pepper.Start adding the raw fish to the cream cheese sauce. Use kitchen scissors to cut bite sized chunks straight into the pot. Take it off the heat while you do this if the cream cheese sauce starts to stick. Once all the fish is added, give it a good stir and let it simmer gently, stirring occasionally.Check the cauliflower is well cooked and soft. Drain it in a colander so excess moisture can steam off. In the same empty pot you boiled it in, add a knob of butter. Put the cauliflower back into the pot with the butter, and using a potato masher, mash it all up.With an electric beater, whizz it around so that it really purées the cauliflower into a mash consistency. Add some seasoning if need be.By now the pie filling should be bubbling. Add raw spinach to the filling mix and stir in until wilted.Add the filling to an oblong or square casserole dish and set it aside while you finish off the cauli mash topping.Crack in an egg and a couple of tablespoons of Parmesan into the mash and using the beater, whizz it around until it’s nicely combined.Spoon the mash over the fishy filling, and using a fork spread it around so that it covers everything. Sprinkle over the rest of the Parmesan.Pop it in the oven for about 15-20 minutes, or until the mash has crisped up and gone all golden.Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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