Ingredients
- olive oil
- red peppers 1 large or 2 small, seeded and sliced
- red onion 1, sliced
- chipotle paste 1 tbsp
- chopped tomatoes 200g tin
- cauliflower 1 small, chopped
- cumin seeds ½ tsp
- garlic salt or granules ½ tsp
- smoked paprika ½ tsp
- dried oregano ½ tsp
- chilli flakes ½ tsp
- avocado ½ small, stoned and sliced to serve
- coriander a few leaves chopped to serve
- lime wedges to serve
Method
-
Step 1
Heat 1 tsp oil and fry the peppers and onions for 10 minutes until soft and lightly golden. Add the chipotle paste, tomatoes and a splash of water. Simmer for 15-20 minutes until the sauce has thickened slightly.
-
Step 2
For the spiced cauliflower rice, pulse the cauliflower in a food processor until it looks like grains. Toast the cumin in a non-stick frying pan in 1 tsp olive oil, add the garlic salt, paprika, oregano and chilli flakes, and fry for a minute before adding the cauliflower rice. Stir-fry for 4-6 minutes until the cauliflower is tender, and smells a little toasted. Season well with black pepper (and only a little salt if using garlic salt). Divide between bowls. Add the peppers on top, the avocado, and coriander leaves. Serve with lime wedges to squeeze over.
Nutritional Information
- Kcals 174
- Fat 4.4g
- Saturates 0.7g
- Carbs 22.1g
- Sugars 18.9g
- Fibre 9.1g
- Protein 7g
- Salt 1.5g
