I don’t know how many calories this one dish has saved 5:2 people, but it must run into the millions. It seems weird the first time you do it, but it’s very easy and makes a great replacement for rice or couscous: it’s lighter, lower in calories, and you are getting a portion of vegetables. It doesn’t taste of much on its own, but that’s the point: you want it to soak up any sauce or juice from your main dish. You can keep the second portion, covered, in the fridge to eat later the same day.
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Serves 2, 25 cals per serving
I don’t know how many calories this one dish has saved 5:2 people, but it must run into the millions. It seems weird the first time you do it, but it’s very easy and makes a great replacement for rice or couscous: it’s lighter, lower in calories, and you are getting a portion of vegetables. It doesn’t taste of much on its own, but that’s the point: you want it to soak up any sauce or juice from your main dish. You can keep the second portion, covered, in the fridge to eat later the same day.
200g cauliflower florets 50 cals
fresh-ground salt and pepper, pinch of spices
Optional: a little oil or 1-cal spray
Preparation and cooking time: 5–10 minutes
I like to add herbs or spices to the mixture when I process it or during cooking. You could try cumin, ginger, fresh chillis or dried chilli flakes or fresh herbs like parsley or basil. You can freeze individual portions, too, which generally won’t take much longer to re-heat than fresh. Or try the egg-fried rice recipe in the Food section of the site.