This is a firm family favourite
This is a fabulous one pot dinner!
For the whole recipe:
2430 Calories / 46.8g Carbs / 158.3g Protein / 170g Fat
Makes 4 portions - each portion contains:
607 Calories / 11.7g Carbs / 39.6g Protein / 42.5g Fat
400g Tinned Tomatoes
4 tsp Malt Vinegar
1 tsp Kashmiri Chilli
1 tsp Mixed Spice
Salt & Pepper
1 tbsp Italian herbs and / or spices (reserve a little for the topping)
12 Pork Chipolatas (e.g. Aldi 97% pork)
100g Leeks, finally sliced (cooked for approx 5 minutes in a little water in the microwave)
200g Mozzarella (half for the topping and half to go in the cauliflower base)
60g Cherry Tomatoes
Preheat the oven to 220°C.
Cauliflower rice - Chop the cauliflower until it looks like rice / cous-cous, using your food processor or a good strong knife. Chop up the leaves as well!
Add to the cauliflower, your Italian seasoning, salt and pepper, 100g mozzarella and stir
Pop this into a greased oven proof dish
Chop up your sausages into small chunks (if using chorizo or pepperoni, miss out this stage) and scatter evenly across the top of the cauliflower mix
Pop in the oven for approx 25 minutes
Meanwhile, we'll make the tomato sauce. Put all the sauce ingredients into a bullet, or bowl and use a hand blender. Blend till smooth
Once the cauliflower rice is out of the oven, add your meat (if using ready cooked meat) and veg toppings. I did shavings of courgette, finely chopped pepper and leeks.
Top with the tomato sauce
Scatter your grated mozzarella and grated cheddar
Chop your cherry tomatoes in half and evenly put on the top.
And finally put a little italian herbs/spices over the top
Oven cook (still 220°c) for about 15 mins, then turn the temperature down to 200°c, for a further 15 minutes (total about 30 minutes).
Choose your protein. E.g. with chicken, cook the same way as the sausages.
Nutrition per serving
Calories 607, Carbs (net) 11.7 grams, Fat 42.5 grams, Protein 39.6 grams