Cauliflower rice with aubergine ragoût
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 onion, diced
- spray olive oil
- 1 aubergine, diced
- 400g tin chopped tomatoes
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp harissa paste
- 1/2 bunch coriander, finely chopped
- 1 cauliflower, broken into florets
- ½ tsp ground cumin
- ½ tsp ground coriander
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.
