Cauliflower rice with aubergine ragoût
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 oniondiced
- spray olive oil
- 1 auberginediced
- 400g tin chopped tomatoes
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp harissa paste
- 1/2 bunch corianderfinely chopped
- 1 cauliflowerbroken into florets
- ½ tsp ground cumin
- ½ tsp ground coriander
Nutrition: per serving
- kcal212low
- fat3.5g
- saturates0.6g
- carbs26g
- fibre15.4g
- protein11.5g
- salt0.6g
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.
