Ingredients

1 Cauliflower

4 Carrots

2 Handfuls of spinach

3 Medium potatoes

2 Leeks

2 Vegetable stock cubes

Salt and pepper to season

2 Tablespoons pumpkin, sesame and sunflower seeds

1 Tablespoon of coconut oil (or any other oil)

2 garlic cloves

2 tbsp dried sage

2 tbsp tomato puree

Method

1. Grate the cauliflower (not including the stem) and fry it for a few minutes until its piping hot and beginning to crisp.
2. Slice the leeks and fry them with the coconut oil until soft and turning slightly brown
3. Chop up the potato and carrot into bitesize chunks. Make 2 litres of stock with the stock cubes and add the carrot and potato, cook until soft
4. Drain the potato and carrots, add these in a pan with the leek and spinach. Add the garlic, sage and tomato puree. Add salt and pepper to taste.
5. Serve with the grated cauliflower rice and enjoy!