Trim the leaves and stalks from the cauliflower and cut into florets.
Make the cauliflower rice by either grating the florets, or using a food processor to blitz them.
Place the cauliflower rice on a parchment paper lined baking tray and drizzle with half of the oil.
Bake for 15 minutes, turning over half way through with a spoon or spatula.
Heat half of the olive oil in a frying pan.
Add the zucchini and cook for 5 – 8 minutes until slightly golden.
Add the jalapeno and spring onions and cook for a further 5 minutes.
Add the spices and stir thoroughly. Set aside.
When the cauliflower rice is cooked, stir in the spicy zucchini mixture until all of the cauliflower is coated.
Eat and enjoy!
Notes
Serves 2Nutritional Info per serving – 84 Calories, 2g Fat, 6g Protein, 16g Total Carbs, 7g Fibre, 9g Net CarbsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information."