What are the main ingredients in One-Pan Mexican Ostrich & Cauliflower?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of One-Pan Mexican Ostrich & Cauliflower?

Calories: 767, Carbs: 52 grams, Fat: grams, Protein: 50.6 grams, Sugar: 24.4 grams, Salt: 751 grams

How do I prepare One-Pan Mexican Ostrich & Cauliflower?

COOK THE SAUCE: Add the sliced onion and the carrot pieces to the pan. Fry until the onion is soft, 4-5 minutes. Add the grated garlic and the Mexican spice, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 200ml of water. Simmer until reduced and thickening, 10-12 minutes. Add the charred cauli & corn and a sweetener (to taste), and mix to combine. Season and sprinkle over the grated cheese. Cook until the cheese is melted, 2-3 minutes. CHAR CAULI & CORN: Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan. SOME PREP: In a small bowl, combine the sour cream, the chopped jalapeños (to taste), and seasoning. DINNER IS READY: Dollop the sour cream over the one-pan Mexican cauliflower & ostrich and garnish with the spring onion. COOK THE MINCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).

What should be prepared from my kitchen to make One-Pan Mexican Ostrich & Cauliflower?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

One-Pan Mexican Ostrich & Cauliflower

Name: One-Pan Mexican Ostrich & Cauliflower
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Are your taste buds ready for some mmmouthwatering Mexican food? They better be, because soon you will be enjoying a loaded caramelised mince dish, layered with a kick of Mexican spice, tangy tomato passata, and melted cheddar cheese. To balance the richness, finish the dish with dollops of jalapeño-infused sour cream.

One-Pan Mexican Ostrich & Cauliflower

with charred corn & spicy sour cream

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cauliflower Florets
Cheddar Cheese
Corn
Free-range Ostrich Mince
Garlic Clove
Garlic Cloves
Mexican Spice
Onion
Onions
Ostrich
Sliced Pickled Jalapeños
Sour Cream
Spring Onion
Spring Onions
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of One-Pan Mexican Ostrich & Cauliflower

Serves 1

CHAR CAULI & CORN
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COOK THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
COOK THE SAUCE
Add the sliced onion and the carrot pieces to the pan. Fry until the onion is soft, 4-5 minutes. Add the grated garlic and the Mexican spice, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 100ml of water. Simmer until reduced and thickening, 10-12 minutes. Add the charred cauli & corn and a sweetener (to taste), and mix to combine. Season and sprinkle over the grated cheese. Cook until the cheese is melted, 2-3 minutes.
SOME PREP
In a small bowl, combine the sour cream, the chopped jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican cauliflower & ostrich and garnish with the spring onion.

Cauliflower Florets - 150g
Corn - 50g
Free-range Ostrich Mince - 150g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Mexican Spice - 10ml
Tomato Passata - 100ml
Cheddar Cheese - 40g
Sour Cream - 50ml
Sliced Pickled Jalapeños - 10g
Spring Onion - 1

Download the Recipe

Serves 2

CHAR CAULI & CORN
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
COOK THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
COOK THE SAUCE
Add the sliced onion and the carrot pieces to the pan. Fry until the onion is soft, 4-5 minutes. Add the grated garlic and the Mexican spice, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 200ml of water. Simmer until reduced and thickening, 10-12 minutes. Add the charred cauli & corn and a sweetener (to taste), and mix to combine. Season and sprinkle over the grated cheese. Cook until the cheese is melted, 2-3 minutes.
SOME PREP
In a small bowl, combine the sour cream, the chopped jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican cauliflower & ostrich and garnish with the spring onion.

Cauliflower Florets - 300g
Corn - 100g
Free-range Ostrich Mince - 300g
Onion - 1
Carrot - 240g
Garlic Clove - 1
Mexican Spice - 20ml
Tomato Passata - 200ml
Cheddar Cheese - 80g
Sour Cream - 100ml
Sliced Pickled Jalapeños - 20g
Spring Onion - 1

Download the Recipe

Serves 3

CHAR CAULI & CORN
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan.
COOK THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
COOK THE SAUCE
Add the sliced onion and the carrot pieces to the pan. Fry until the onion is soft, 5-6 minutes. Add the grated garlic and the Mexican spice, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of water. Simmer until reduced and thickening, 12-15 minutes. Add the charred cauli & corn and a sweetener (to taste), and mix to combine. Season and sprinkle over the grated cheese. Cook until the cheese is melted, 3-4 minutes.
SOME PREP
In a small bowl, combine the sour cream, the chopped jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican cauliflower & ostrich and garnish with the spring onion.

Cauliflower Florets - 450g
Corn - 150g
Free-range Ostrich Mince - 450g
Onions - 2
Carrot - 360g
Garlic Cloves - 2
Mexican Spice - 30ml
Tomato Passata - 300ml
Cheddar Cheese - 120g
Sour Cream - 150ml
Sliced Pickled Jalapeños - 30g
Spring Onions - 2

Download the Recipe

Serves 4

CHAR CAULI & CORN
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan.
COOK THE MINCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
COOK THE SAUCE
Add the sliced onion and the carrot pieces to the pan. Fry until the onion is soft, 5-6 minutes. Add the grated garlic and the Mexican spice, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 400ml of water. Simmer until reduced and thickening, 12-15 minutes. Add the charred cauli & corn and a sweetener (to taste), and mix to combine. Season and sprinkle over the grated cheese. Cook until the cheese is melted, 3-4 minutes.
SOME PREP
In a small bowl, combine the sour cream, the chopped jalapeños (to taste), and seasoning.
DINNER IS READY
Dollop the sour cream over the one-pan Mexican cauliflower & ostrich and garnish with the spring onion.