• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

A light low carb lunch or dinner that is bursting with flavour. This Moroccan cauliflower rice with roasted vegetables is served with a yoghurt tahini dip.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course
DInner, Lunch, Main Course
Cuisine
British, Moroccan
Servings
4
Calories
147 kcal

INGREDIENTS

1x
2x
3x
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1 cauliflower
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3 mixed peppers green, yellow, red, cut into thick slices
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2 courgettes zucchini, sliced
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1 aubergine sliced
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2 spring onions chopped
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1 garlic clove crushed
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1 red chilli finely chopped
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ground cumin 1 generous tsp
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handful of pistachios roasted
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50 g parsley 1 handful, chopped
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50 g mint chopped
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150 g/ 1/2 cup full fat natural yoghurt
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2 tbsp tahini
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1 lemon unwaxed
INSTRUCTIONS

Pre-heat the oven to 200 Celsius/400F.
Slice the peppers, aubergine and courgettes, holding back 1/2 red pepper, which will go finely chopped into the cauliflower rice.
Toss in olive oil, sprinkle with salt and roast for 45-50 minutes. Turn half way through.
Now dry-roast your pistachios. Simply put them in a pan over medium heat and roast them until browned. This takes around 2 minutes. Be careful that they don”t burn.
For the yoghurt tahini sauce, simply mix 150g / 1/2 cup yoghurt with 2 tbsp of tahini and the juice of 1/2 lemon. If you want, add a bit of garlic, too.
Heat 1 tbsp of olive oil in a pan and add the crushed garlic, chopped spring onions, the 1/2 red pepper, which you have finely chopped and the chopped chilli. Cook gently for 2 minutes.
Add the cauliflower and cook for a further 5 minutes.
Stir in the 1 tbsp of cumin, juice of 1/2 a lemon and lemon zest plus the dry-roasted pistachios.
Take the cauliflower rice off the heat. Before serving, add the parsley and mint and mix thoroughly. A few pomegranate seeds scattered over would work well here, too. I wanted to add them, but, alas, my pomegranate turned out to be a dud.
This dish tastes good hot or cold.
NUTRITION
Calories: 147kcal
Protein: 6.8g
Fat: 7.4g
Cholesterol: 3mg
Sodium: 65mg
Fiber: 6.5g
Sugar: 3.4g