a) Heat a medium frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the riced cauliflower and cook until just soft, 3-4 mins.

c) Season well with salt and pepper. Cover to keep warm until serving.

a) Meanwhile, halve the green pepper and discard the core and seeds. Chop into small chunks.

b) Grate the Cheddar cheese.

c) Drain and rinse the mixed beans in a sieve.

a) Heat a drizzle of oil in another large saucepan on medium-high heat. 

b) Once hot, add the pepper chunks and cook, stirring, for 3 mins.

a) Add the Cajun spice mix (add less if you'd prefer things milder) and Worcester sauce to the pan. Cook for 30 secs. 

b) Stir in the veg stock paste, chopped tomatoes, sugar (see pantry for amount) and mixed beans.

c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, pop the soured cream into a small bowl. 

b) Add a pinch of salt and pepper. Mix well. 

a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.

b) Share the cauli rice between your bowls.

c) Top with the veggie stew, a dollop of soured cream and sprinkle over the cheese. 

Enjoy!