Ingredients

• 150g/5½oz cauliflower
• 1 tsp olive oil
• salt and freshly ground black pepper
• 1 tsp rapeseed oil
• ½ medium onion (60g/2¼oz peeled weight)
• finely chopped
• 1 garlic clove
• crushed
• 75g/2½oz 5% fat beef mince
• 200g/7oz tinned chopped tomatoes
• 1 level tbsp tomato purée
• pinch chilli powder
• 25g/1oz drained and rinsed tinned red kidney beans

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the ‘rice’
• put the cauliflower in a food processor and pulse for 30 seconds
• or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes.
• Meanwhile
• to make the chilli con carne
• heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes
• tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more.
• Serve the chilli with the cauliflower 'rice'.