method (tick as you go)
Preheat oven to 200 ̊ C and cook the Cauliflower Hash Browns as per pack instructions.
Warm the olive oil in a large skillet over a medium heat. Add the onions, once cooked until transparent add in the garlic and cook for a few more minutes. Then add the kale, cover and cook for about 3 to 6 minutes, until wilted.
Add the tin of tomatoes to the skillet. Sprinkle the smoked paprika, cumin, oregano, salt & pepper. Stir to combine and allow the sauce to come to a simmer. Add the white beans and cook until heated through. Remove from the heat and set aside.
Top with a dollop of vegan cream cheese or crème fraîche. Once the Cauliflower Hash Browns are cooked, remove from the oven and dip straight into the shakshuka.