Cauliflower Jollof Rice

Ingredients

• 1 onion, chopped

• 1/2 green bell pepper, chopped

• 1 spring onion, chopped

• 1/4 cup extra virgin olive oil

• 2 tomatoes

• 1 tsp cayenne pepper

• 1 tsp paprika

• 1 tsp thyme

• 1 bay leaf

• 1/2 tsp Himalayan salt

• Herbemare or any other seasoning of choice, to taste
  

Instructions

Heat up some oil in a medium pan and add the chopped vegetables. Add the Herbemare, paprika, thyme, salt and pepper. Keep frying the vegetables until the onions become a translucent colour. Blend the tomatoes, without water, and pour that into the pan. Add the bay leaf and allow to simmer until the ‘stew’ becomes a rich red colour. Taste to ensure that you have enough seasoning, in fact just a little bit more than necessary as that will flavour the cauliflower too when added.

Add the cauliflower florets to the hand blender jug and blitz until you get a cous cous-like consistency. Add 3 cups to the ‘stew’ and fry until it is fully mixed in. If need be add a tablespoon of water and any additional seasoning to taste. Let the cauliflower cook for 7 to 10 minutes on medium heat.

That’s it! I served mine with salmon. Very yummy.