Creamy Butter Bean and Pepper Cauliflower Rice Bowl

a) Heat a medium frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper.

c) Once cooked, remove the cauli rice from the heat. Cover to keep warm until serving.

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the butter beans in a sieve.

a) While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and cook, stirring, for 30 secs.

c) Pour in the tomato passata, veg stock paste, butter beans, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts).

d) Stir to combine and bring to the boil, then lower the heat slightly and simmer until thickened, 4-5 mins.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Once roasted, add the peppers to the sauce.

c) Stir the creme fraiche and half the hard Italian style cheese through the sauce and bring to the boil, then remove from the heat.

d) Season to taste with salt and pepper.