Mexican Spiced Cauliflower Rice

Full of flavour, but low in carbs and calories, this Mexican Spiced Cauliflower Rice, turns the humble cauliflower into something rather spectacular! You can eat this as a main course in its own right, or serve as a side dish with all your Mexican favourites. (Serves 4 as a main, 6-8 as a side)

📝 Ingredients

• 2 tablespoons olive, rapeseed or coconut oil
• 1 red bell pepper (diced)
• 1 cauliflower (riced)
• 2 cloves garlic (crushed or grated)
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon salt ((or to taste))
• 200 g tin sweetcorn
• 400 g tin kidney beans ((or black beans))
• 3 spring onions/green onions (diced)
• Juice of 1 lime
• 2 tablespoons fresh coriander/cilantro (plus extra for garnish)

👨‍🍳 Instructions

1. 1Place the oil in a wok or large frying pan and add the diced red pepper, fry for 5 minutes on medium until softened.
2. 2Add the cauliflower, garlic, cumin, paprika and salt, and stir fry for 3 minutes, then add the sweetcorn, kidney beans, and spring onions and stir fry for 3 more minutes, or until everything is warm.
3. 3Squeeze in the juice of a lime and then scatter over the coriander and stir in gently, remove from the heat and serve, garnished with a little more coriander.