• 1 medium cauliflower, 750g when prepared
  • 2 tsp rapeseed oil
  • 4 spring onions, finely chopped
  • 1 clove garlic, crushed
  • 1 red pepper, chopped
  • 2 tsp ground cumin
  • good pinch white pepper
  • 75g frozen peas
  • 25g sultanas
  • 1 tbsp coriander, finely chopped
  • 1 tbsp toasted flaked almonds


Remove the stalks from the cauliflower, roughly break into pieces and hand grate or blitz in a food processor.
Add the cauliflower to a bowl, cover with cling film and pierce the film a couple of times. Cook in the microwave on high for 4-5 minutes. Allow to cool.
Once cooled, place the cauliflower onto a clean tea towel and squeeze over the sink to remove excess water.
Meanwhile, heat the oil in a saucepan and fry the spring onions, garlic and red pepper, stirring, for 2 minutes. Add the cumin and pepper and mix well, then add the frozen peas and sultanas and cook for a further 2 minutes.
Stir in the cauliflower and top with coriander and almonds.