Minted cauliflower rice with green pepper 

Cauliflower grated into rice-like grains is an ideal way to enjoy Indian flavours without the carbs and calories that rice has. It’s surprisingly filling and satisfying if flavoured well – best of all, it takes only a few minutes to cook.

SERVES 4

• ½ head of cauliflower, coarsely grated or processed into ‘rice’ in a food processor
• 1 tsp cumin seeds
• 1 green pepper, cored, deseeded and finely chopped
• a small handful of mint, leaves picked (woody stalks discarded) and finely chopped
• squeeze of fresh lemon juice 

Store-cupboard staples

Tip the cauliflower ‘rice’ into a bowl, season with salt and set aside for 10 minutes. Squeeze the cauliflower in a sieve to get rid of as much juice as possible.

Heat 1 tablespoon of sunflower oil in a saucepan and add the cauliflower ‘rice’. Stir constantly over a high heat for 5 minutes or until it begins to slightly darken in colour (ensure you stir it frequently to keep it fluffy and avoid clumping). Remove from the heat, tip into a bowl and set aside.

Warm another tablespoon of sunflower oil in the same pan, add the cumin seeds and cook over a high heat until they darken, then add the green pepper and stir-fry for 5-6 minutes until soft.

Mix in the cauliflower ‘rice’ and mint. Adjust the seasoning to taste and drizzle with the lemon juice.

Serve with a salad and some natural yogurt.

TIP If you’d like a bit of heat in this dish, add a couple of chopped chillies after the cumin seeds have darkened. Fry them for a few seconds then add the green pepper.