Ingredients:

• Olive Oil

• 1 large Red Pepper -sliced

• 1 Tbsp Chipotle Paste

• 200g Chopped Tomatoes

• 1 Cauliflower -chopped

• 1/2 tsp Cumin Seeds

• 1/2 tsp Garlic Salt or Granules

• 1/2 tsp Smoked Paprika

• 1/2 tsp dried Oregano

• 1/2 tsp Chili Flakes

• 1/2 Avocado -stoned and sliced to serve

• Lime Wedges -to serve

Method:

1. Heat 1 tsp Oil and fry the Peppers and Onions for 10 minutes until soft and lightly golden. Add the Chipotle Paste, Tomatoes and a splash of Water. Simmer for 15-20 minutes until the sauce has thickened slightly.

2. For the spiced Cauliflower Rice, pulse the Cauliflower in a food processor until it looks like grains

3. Toast the Cumin in a non-stick frying pan in 1 tsp olive oil, add the Garlic Salt, Paprika, Oregano and Chilli Flakes, and fry for a minute before adding the Cauliflower Rice

4. Stir-fry for 4-6 minutes until the Cauliflower is tender, and smells a little toasted. Season well with Black Pepper (and only a little salt if using garlic salt). Divide between bowls

5. Add the Peppers, Avocado and Coriander leaves on top

6. Serve with lime wedges to squeeze over.

Serves 2