Serves 2
Prep time 10 mins, cooking time 5 mins
Nutritional Information per 165 gram serving: Energy 735 kJ (175 kcal), Protein 6.7 g, Fat, total 10 g – saturated 0.7 g, Carbohydrate 11.1 g – sugars 3.0 g, Sodium 358 mg

Ingredients

1 Tbsp olive oil or canola oil for the pan

1 Tbsp curry powder

200 g cauliflower

100 g chickpeas

1/2 Tbsp sunflower seeds

pinch of salt

Directions

Heat the oil in your pan and fry the curry powder.

Blend the cauliflower 100 g at a time (this keeps it fluffy and prevents it from turning into mush). Turn the first batch out into the pan then blend the second batch.

Blend the chickpeas to a similar consistency as the cauliflower and add to the pan.

Add sunflower seeds and salt to taste.

Fold the rice over in your pan rather than stirring it to keep it fluffy, for about 5 mins.

Tip: Try swapping 100 g of the cauliflower for broccoli. It is just as yummy and looks great on the plate.

Serving suggestions: A bed of cauliflower rice makes a great accompaniment to pan fried or baked fish, stews and curries.

John Norris