Vegan chilli with cauliflower rice

Coconut-infused cauliflower rice perfectly offsets the warmth in this plant-based chilli

Serves: 4

Ready in : 20mins

Ingredients:

• 1 tsp vegetable oil
• 300g pack GRO tender mince
• 25g pack coriander
• 5g sachet chilli con carne recipe mix
• 200ml boiling water
• 1 cauliflower
• 100ml light coconut milk

Method

1. Heat 1 tsp vegetable oil in a large frying pan over a medium heat.
2. Cook a 300g pack GRO tender mince for 2 mins, until light golden.
3. Chop 1/2 pack coriander, reserving a few leaves to garnish.
4. Add to the pan with a chilli con carne mix and 200ml boiling water.
5. Stir well, season, then simmer for 10 mins.
6. Meanwhile, chop cauliflower, then blitz in a food processor (or coarsely grate it) until it resembles rice.
7. Put the cauliflower in another frying pan and add 100ml light coconut milk.
8. Bring to the boil, then simmer for 5 mins, until the coconut milk has been absorbed.
9. Serve the rice topped with the chilli and reserved coriander leaves.