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Place cauliflower into a food processor and blitz until the florets become fine grains.
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Saute onion and garlic for 2-3 minutes, before adding the chili and spice blend.
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Place cauliflower, the shredded carrot, and the mint into a large heatproof bowl, adding the onion mixture.
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Add stock before microwaving for 5-7 minutes (or cooking on stovetop for 8-9 minutes). Serve with tomatoes and arugula. If using halloumi cheese, cube and fry on high heat.