Cauliflower rice with aubergine ragoût
This recipe for cauliflower rice with aubergine ragoût is great for a light meal. By blitzing cauliflower in a food processor, and quickly cooking, you get the consistency and texture of rice but without the carbs and with fewer calories. It still fills you up, and it’s quicker to cook, too
- 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.
