Preheat your oven to 220C (425F). Line a rimmed baking sheet (tray) with baking paper. Chop cauliflower into bite sized chunks and process in the food processor until it looks like grains of couscous or small rice. If you don’t have a food processor you can grate the cauli but it’s lots of work!

Add almond meal, eggs and salt to the cauli and mix with a spoon until combined. Tip mixture onto your prepared tray then use your hands to form into a large oval about 40cm (16in) long. I like to make a little boarder around the edges that is a bit thicker so it looks pretty.

Bake base for 20-25 minutes or until golden brown.

While the base is cooking, heat a little oil in a large frying pan on a high heat. Add meat and cook, stirring until well browned and cooked through. Reduce heat to medium and add spices, tomato paste and a few tablespoons water. Cook for another minute or so and remove from the heat. Taste and season with salt.

When the base is brown, top with the cooked meat mixture. Sprinkle over the pine nuts. Pop back in the oven for another 5 minutes or until everything is hot and the pine nuts are toasted.

To serve scatter over parsley and slice into wedges. Serve with lemon for squeezing over the top.