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Pork and leek sausages with Indian-spiced cauliflower rice

  • 5.0 Star
  • Timer Prep 40 min
    Cook 30 min
  • Chart 367.0 cal/
  • Chef hat Medium


Finely chop or slice the green chillis. Grate the ginger. Chop the spring onions. Thawed the frozen peas.


  1. 1 Heat about 1 tsp olive oil in a large frying pan and cook the sausages until golden and cooked through.
  2. 2 Break the cauliflower up into florets and put into a food processor and whizz until the pieces have broken up and resemble rice.
  3. 3 Heat 1tbsp olive oil in a large pan and add the turmeric, cumin, ground coriander, chilli, ginger and spring onions. Season well and stir-fry for 1 minute.
  4. 4 Add the remaining olive oil, the cauliflower rice and 2tbsp water and toss all the ingredients together, cooking for 5-10 minutes until the cauliflower has cooked. Stir in the peas and continue to cook until the rice has heated thoroughly.
  5. 5 Chop the stems off the coriander sprigs and chop finely. Stir into the rice.
  6. 6 Divide the rice among four plates and put two sausages onto each. Garnish with the coriander leaves and serve with the mango chutney.

6 Reviews

  • Sarah

    Quick and simple. Great for a made from scratch mid week meal.

  • Mari

    Lovely light meal. Chutney was a nice touch.

  • Lou

    Really quick & easy, always a fan of cauliflower rice. It's great for the children too & always feels like there's space for dessert!

  • Theresa

    Absolutely delicious - can't wait to make it again.

  • Natalie

    Easy peasy. A great mid week dinner. Cauliflower rice was a revelation I'll be cooking it again soon.

  • Lynda F

    Very simple tasty meal

  • Average per serving
  • Calories 367.0kCal
  • Fat26.3g
  • Saturated7.4g
  • Salt1.9g
  • Carbohydrates16.3
  • Sugar6.3g
  • Protein18.2g
  • Fibre5.7g