• Heat a medium frying pan on medium-high heat with a drizzle of oil.
• Once hot, add the riced cauliflower. 
• Cook until just soft, 3-4 mins. Season with salt and pepper.
• Once cooked, cover to keep warm until serving.

• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the mince, mushrooms and Cajun spice mix (add less if you'd prefer things milder), 5-6 mins.
• Break the mince up as it cooks, then drain the fat.
• Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Add the tomato puree, creme fraiche, chicken stock paste, honey and water (see pantry for both).
• Stir in a knob of butter (if you have any).
• Bring to the boil then simmer, 2-3 mins.
• Stir in the cheese.
• Taste and season with salt and pepper if needed.

• Share the cauli rice between bowls.
• Top with the Cajun pork.

Enjoy!