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Part two of Cauliflower appreciation society. Once blended, the cauliflower closely resembles rice, which is what lead me to stuff a couple of juicy peppers with it. Spiced with this Moroccan spice blend and combined with some crunchy almonds, sweet sultanas and fresh coriander- the results were fragrant, blissfully tasty and completely satisfying. So no more concerns about substituting grains, legumes or rice: the cauliflower is my new secret weapon.

(Serves 3, or 2 and a lunch portion, Vegan, Gluten Free, Rice free)

  • 3 Peppers (preferably red, orange or yellow)
  • 1/2 a small cauliflower
  • 3 tablespoons of Moroccan Spice Blend
  • 8 raw Almonds
  • 2 tablespoons of Sultanas
  • 1/2 bunch of fresh Coriander
  • 1/3 Courgette, ribboned
  • 1/4 Aubergine, sliced and quartered
  • zest and juice of 1 Lemon
  • 1/4 preserved Lemon, finely chopped (optional)
  • 1/2 Red Onion, finely diced
  • 1 tablespoon of Olive Oil
  • 3 cloves of Garlic
  1. Heat your oven to 180c
  2. Toss the courgette, garlic and aubergine in the oil and lemon juice
  3. Roast for 15 minutes, remove and allow to cool
  4. Pop the garlic out of their skins and mash with a fork
  5. Blend the cauliflower until fine, transfer to a medium sized bowl
  6. Stir in the spice blend, garlic and lemon zest
  7. Add all the remaining ingredients (except the peppers) and mix well
  8. Half the peppers lengthways and remove the seeds
  9. Stuff with the cauliflower mix and pop into the roasting tray you cooked the courgettes in
  10. (I crumbled some vegan cheddar on top- this is optional and the recipe ail be coming to the blog soon)
  11. Bake for 25 minutes, until the mixture has turned golden brown

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