Jewelled cauliflower rice
Peppers, all types
100 g, deseeded and chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Deseed and chop 4 mini sweet peppers (you’ll need about 100g prepared weight). Toss the peppers, 400g frozen cauliflower rice, and 1½ tablespoons olive oil together on a large baking tray, season to taste and spread out in an even layer. Roast, stirring once, for 10-15 minutes until the vegetables are tender and the water from the cauliflower has evaporated. Transfer to a bowl, stir in 2 tablespoons finely chopped fresh flat-leaf parsley and serve.
- If you prefer the cauliflower rice to be crispy, leave it in the oven for 5- 10 minutes longer