850 g cauliflower, trimmed, cut into florets
1 Tbsp olive oil
1 small onion halved, thinly sliced
1 red capsicum, cut into thin strips
2 cloves garlic, crushed
1 Tbsp Moroccan spice blend
200 g green beans, trimmed, halved
1 cup passata sauce
1 vegetable stock cube, crumbled
30 g fresh baby spinach leaves
steamed couscous, to serve
- Cook cauliflower in a large saucepan of boiling water for about 8 minutes, or until almost tender. Drain well.
- Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion, capsicum and garlic. Cook, stirring occasionally, for about 3 minutes, or until onion is soft. Add seasoning. Cook, stirring for 1 minute.
- Add cauliflower, green beans, passata, stock cube and ¾ cup water. Bring to boil. Simmer, covered, for about 5 to 6 minutes, or until vegetables are tender. Remove from heat. Stir in spinach until just wilted.
- Serve with couscous.