Ingredients:

1 large cauliflower head, grated 1 tbsp organic butter or coconut oil 600g fresh chicken breast/meat free chicken*, cut into strips 1 medium sized white onion,  finely chopped 2 garlic cloves, finely chopped 1 green bell-pepper, diced 1 x 400g tin tomatoes 300ml fresh chicken/vegetable stock  (see recipes on page 58) 1 tsp ground cumin 1 tsp sea salt flakes 100g frozen peas
SERVES 4

Method:
Grate the cauliflower or blend in a food processor.
In a large saucepan, melt the butter or oil over a medium / high heat and add the chicken. Cook for 4-6 minutes until browned all over.
Add the onion, garlic and pepper and sauté for 2-3 minutes.
Add the tomatoes, stock, cumin, salt and cauliflower. Stir well. Simmer covered for 10 minutes.
Add the peas and simmer for 2-3 minutes then serve.
Once cooled, store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.