Low-Carb Spiced Cauli-Rice with Sardines

Step 1Break the cauliflower into small florets.

Step 2Place the florets into a food processor and pulse until cauliflower resembles rice. You can us the S blade or a grating blade.

Step 3 Heat 2 tablespoons (30 ml) of the oil in a large skillet, add diced capsicums and onion. Sauté until softened. Stir through the dried herbs and sauté until fragrant.

Step 4 Add the tomato puree and chicken stock to the skillet. Bring to the boil.

Step 5Lower heat and add the cauliflower rice to skillet, stir to ensure well incorporated. Continue to stir over a low heat until cauliflower is just cooked. Adjust seasoning to taste.

Step 6 When finished cooking stir through half of the chopped cilantro and divide rice between 4 serving dishes.

Step 7Serve topped with a scattering of sardines (85 g/3 oz) per serving, fresh lime wedges, sliced chilli and coriander leaves. Drizzle with the remaining olive oil. To store, refrigerate for up to 3 days.