PORTION SIZE – 2
- 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
- 1/2 tsp cumin seeds
- 1/2 tsp garlic salt or granules
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp chilli flakes
- 1/2 avocado small, stoned and sliced to serve
- coriander a few leaves chopped to serve
- lime wedges to serve
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.
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 chili 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.
This recipe was found on olivemagazine.com.