METHOD

Pep it – 

Not too much prep in this recipe. Chop the cauliflower into bite-size pieces. Heat a little oil in a pan and fry the cauliflower on high heat for about 10 minutes until golden and a little charred on the corners. Add 2 teaspoons of cajun for the last 2  minutes of cooking.

Plate it – 

Here we used canned beans and grains to make this dish quick and easy to prepare. You could buy the grains and beans dried and prepare them. For lunch dishes, we like to make things quick and easy.

Assemble all of the beans and grains and seeds in with the cauliflower. The cajun adds real flavor to this super-fast lunch. Slice the sundried tomatoes on top for an extra flavor hit. Add the grated carrot and lemon zest for freshness.

High in protein from the beans, this will keep you full until your evening meal.

There is so little fat in this dish is any, leaving room to add hummus or mayo if you like.

Equipment:

Knife, cutting board, spoons, serving plate, fying pan.

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