Dinner | Low Calorie | Plant-based
MADE WITH RICED CAULIFLOWER
This colourful and deliciously fiery jambalaya is made with Riced Cauliflower to keep the carbs low and the veg intake high.
Ingredients for the rice:
- 1 Pouch of Fullgreen Riced Cauliflower
- 1 can tinned chopped tomatoes
- 1/2 large brown onion
- 1 garlic clove
- 1 Red bell pepper finely chopped
- 1/2 can chickpeas drained and rinsed
- Tsp cajun spices
- Salt and pepper to taste
- Pinch of chilli flakes - optional
- 1 Tsp olive oil for cooking
- 1 stick of celery finely chopped
- Handful freshly chopped spring onion
- Finely dice the onion and crush the garlic clove.
- Heat a drizzle of oil in a frying an over medium heat, then add in the onion and cook until softened.
- Stir in the crushed garlic, pepper and celery and continue to cook until the celery is cooked through.
- Season generously with salt & pepper and toss in your cajun seasoning.
- Once everything is becoming nice and fragrant, pour in your tinned tomatoes, cauliflower rice, half of the spring onion and chickpeas.
- Continue to cook until the mixture has thickened slightly and is piping hot.
- Adjust any seasonings to taste, then serve alongside some salad, extra protein or simply on it’s own and top with the remaining spring onion.
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