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