Try this cauliflower rice with aubergine ragoût recipe, then check out more aubergine recipes, such as our ratatouille with crisp sourdough
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
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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.
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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.
Nutritional Information
- Kcals 212
- Fat 3.5g
- Saturates 0.6g
- Carbs 26g
- Fibre 15.4g
- Protein 11.5g
- Salt 0.6g