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400g pack of Spanish-style pork, chickpea & spinach sausages
1 tbsp olive oil
2 red onions, thinly sliced
3 garlic cloves, thinly sliced
1 tsp sweet smoked paprika
1 tsp ground coriander
680g jar passata
400g can butter beans
1 tbsp rose harrisa
235g pack spinach
1 large cauliflower, coarsely grated
4 tbsp low-fat yogurt, to serve
Cook the sausages according to the pack instructions. Heat the oil in a medium saucepan over a medium heat. Add the onion and cook for 6-8 minutes until translucent.
Add the garlic, paprika and coriander. Heat for 30 seconds, then add the passata, butter beans (including the water) and harissa. Season. Cook for 8-10 minutes over a medium-high heat, until thickened. Remove from the heat and stir through the spinach to wilt.
Heat the cauliflower in a large bowl in the microwave for 4-5 minutes on the highest setting, stirring once, until piping hot. Slice the sausages into quarters. Spoon the casserole into bowls with the hot cauliflower and top with the sausages. Finish with a spoonful of yogurt.
To save time, rather than making your own cauliflower rice, try using 2 x 300g packs of our cauliflower & kale couscous, where all the preparation has been done for you. Just cook according to the pack instructions.
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