- 1 Cauliflower (leaves removed)
- 4 cloves garlic (or a massive squeeze of garlic puree)
- ¼ – ½ pint stock (chicken is best but any will do)
- Coconut Oil
- Salt and Pepper to season
- Cut the whites of the cauliflower up and put into a food processor. Blend until the raw cauliflower has the consistency of rice (if you don’t have a food processer / blender you can always use a cheese grater!)
- Heat up a teaspoon of coconut oil in a frying pan over a medium heat. Add the rice to the pan along with the garlic. Cook for about 5 minutes and season. Keep stirring it to prevent it sticking to the pan.
- Add the stock and let it reduce down for about 10 minutes until you get the perfect consistency – not too hard and not soggy !
Tailor your rice to your recipe. If you are cooking Mexican food – add in a tbsp. of coriander, if Caribbean add in Thyme………….
Roast tomato sauce
- 1 can of chopped tomatoes
- 1 red pepper
- 1 onion, chopped
- 1 tablespoon of Sainsbury’s (or any other) Spicy Chipotle Chilli Paste
- 2 cloves of garlic
- 2 tbsp coconut oil
- salt & pepper
- 300g minced beef
- 300g minced pork
- Coconut oil
- Salt & Pepper to season
- 2 tsp cinnamon
- 2 tsp cumin
- 1 tsp ground cloves
- oregano or thyme (fresh is best but not essential)
- 65g pitted olives (jarred olives are fine)
- 80g raisins
- 250ml Beef or chicken stock
- 70g Toasted slivered almonds
- Splash red wine vinegar
- Mix the meats together in a bowl, season and put to the side (If in a rush I just do this in the pan later, although end up with a messy hob!)
- Start with the roast tomato sauce. Heat a dry frying pan & roast the pepper, onion & garlic until they start to blacken. Let them cool (if you have the patience) then add them into a food processor with the oil and chopped tomatoes. Blend to a small-chunked puree.
- In large pan, heat 2 tbsp of oil and cook your meat. When the meat has browned stir in the cinnamon, cumin, cloves, olives and raisins. Stir away.
- Pour into the meat mixture the roast tomato sauce from your food processor. Add a handful of oregano or thyme, along with the stock and let simmer for a while. You do not want a sloppy picadillo – so it’s best to leave this simmering for some time, stirring to prevent it from sticking.
- Whilst you are doing this toast the almonds (I do this in a dry frying pan) until slightly brown
- Once you have a decent consistency then stir in the almonds and add a dash of red wine vinegar. Cook for about 3 minutes longer and then serve.
Serve with cauliflower rice or in romaine lettuce tacos with Guacamole and grated Sheeps cheese (Sainsbury’s Parlick Fell is ideal)