Cauliflower rice with aubergine ragoût

Name: Cauliflower rice with aubergine ragoût
Total time: 40 min
Yield: serves 2
Ingredients: onion 1, diced; spray olive oil; aubergine 1, diced; chopped tomatoes 400g tin; cumin 1 tsp; cinnamon 1/2 tsp; harissa paste 1 tbsp; coriander 1/2 bunch, finely chopped; cauliflower 1, broken into florets; ground cumin ½ tsp; ground coriander ½ tsp

40 minutes
serves 2
Easy

This recipe for cauliflower rice with aubergine ragoût is really on-trend. By blitzing cauliflower in a food processor, and quickly cooking, you get the consistency and texture of rice but without the carbs and with fewer calories. It still fills you up, and it’s quicker to cook, too

July 13, 2015 at 2:05 pm

Ingredients

onion 1, diced
spray olive oil
aubergine 1, diced
chopped tomatoes 400g tin
cumin 1 tsp
cinnamon 1/2 tsp
harissa paste 1 tbsp
coriander 1/2 bunch, finely chopped
cauliflower 1, broken into florets
ground cumin ½ tsp
ground coriander ½ tsp

Method

Step 1

Fry the onion in a spray of oil until soft. Add the aubergine with another spray of oil and fry until golden. Tip in the chopped tomatoes, spices, harissa paste and a splash of water. Simmer for 20 minutes until the aubergine is starting to break down.
Step 2

Pulse the cauliflower in a food processor until it starts to look like grains. Heat another spray of olive oil in a large non-stick frying pan and toast the spices for a minute until fragrant, then tip in the cauliflower. Stir-fry for 2 minutes until heated through and season well. Serve with the ragoût, scattering over the chopped coriander.