Ingredients

The following ingredients have 2 Servings
  • olive oil
  • 1 large or 2 small red peppers, seeded and sliced
  • 1 red onion, sliced
  • 1 tbsp chipotle paste
  • 200g tin chopped tomatoes
  • 1 small cauliflower, chopped
  • ½ tsp cumin seeds
  • ½ tsp garlic salt or granules
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp chilli flakes
  • ½ small avocado, stoned and sliced to serve
  • a few leaves chopped to serve coriander
  • to serve lime wedges

Instruction

  • 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 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.