Makes: 4 serves

Preparation: 5 minutes                                                                           Cooking time: 3 minutes

Ingredients:

• 45 grams sun dried apricots
• 15 grams parsley leaves
• 95 grams yellow capsicum
• 35 grams red onion
• 20 grams long red chilli
• 500 grams cauliflower
• 150g cranberries
• 20g butter

Method

1. Add apricots to the bowl and chop 5 seconds, speed 6. Set aside in a small bowl.
2. Add parsley, yellow capsicum, red onion, chilli and chop 3 seconds speed 5.
3. Separate cauliflower into florets and including the stems add cauliflower to the bowl and chop 3 seconds speed 5. The mixture should look grainy like rice. If you like it more fine chop for a further second or so. Timing will depend on how big your florets are.
4. Heat butter in a pan on high heat and add cauliflower mixture including cranberries. Give it a quick fry for about 3 minutes just to slightly cook the cauliflower.
5. Serve with savoury mince, curry of your choice or as a side dish.

Tips

If you do not like the idea of frying the rice you can steam your cauliflower and capsicum mixture in the Varoma before adding cranberries and parsley.