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A colourful, smoky side of grated cauliflower cooked with red onion, garlic, chilli, tomato and warm Mexican spices, finished with a squeeze of lime. It’s a light, vegetable-packed alternative to rice that’s ready in 15 minutes, and perfect with tacos, chilli or grilled meat and fish.
A box grater or food processor, and a large frying pan.
1.
Grate the cauliflower (unless you bought pre riced) on the large holes of a box grater, or pulse in a food processor until it looks like rice. Don’t over-blend, or it will turn mushy.
2.
Heat the oil in the frying pan over a medium heat. Cook the onion until soft (4 minutes).
3.
Stir in the garlic and chilli for 1 minute. Add the tomato purée, cumin, paprika and cayenne, and cook for 1 minute.
4.
Add the cauliflower and stir-fry, uncovered, until just tender (5–7 minutes). Cooking it uncovered stops it turning soggy.
5.
Season with the salt and pepper, squeeze over the lime juice and scatter with coriander (if using).
6.
Serve with a protein of choice.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot. Freeze for up to 1 month; defrost overnight in the fridge and reheat until piping hot.
Tip
Half and half: Mix with a pouch of cooked brown rice for a more filling side. Black bean boost: Stir in 1 x 400g tin black beans (drained and rinsed) with the cauliflower.
Cost-saving tips
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