Serves 2

Ingredients

½ large or 1 small cauliflower
1 tsp olive oil
½ tsp minced garlic
½ chicken or vegetable stock cube, crumbled
½ large red bell pepper, diced finely
½ cup green peas, boiled
½ cup dried cranberries
1 tsp salt
½ tsp red chilies (optional)

METHOD

Grate or process the cauliflower into rice-sized pieces. Sauté garlic in a little oil, then add cauliflower and cook for 3–4 minutes. Mix in the crumbled stock cube. Add red bell pepper, peas, cranberries, salt, and optional red chilies. Cook for a few more minutes until cauliflower is tender but not mushy. Serve warm.