A great alternative to rice – minced cauliflower! This is a delicious recipe and very versatile. Instead of the prawns you could add any seafood, fish or meat. Ideal for lunch or an evening meal and equally scrummy cold if you have leftovers.

Thai Spiced Prawn Cauliflower Rice

Overview

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Time – Information to follow soon.

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What’s good about it?

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INSTRUCTIONS

  1. Place the cauliflower in a food processor and pulse until finely chopped. It should resemble small ‘rice like’ pieces
  2. Toss the prawns in a little coconut amino or soy sauce and saute in a pan with the coconut oil until just pink. Remove from the pan and set aside.
  3. Pour the beaten egg into the pan to form an omelette. Remove from the pan and slice thinly
  4. Place a little more coconut oil in the pan and sauté the onion, garlic and ginger.
  5. Add the mushrooms and cauliflower and season. Place the lid on a steam fry for 5 minutes. Once softened add the coconut aminos, fish sauce, vinegar and herbs. Add the prawns and egg and cook through before serving.

Did you Know?

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INGREDIENTS

Serves 4

  • 1 small head of cauliflower, separated in florets
  • 2tsp coconut oil
  • 250g raw prawns
  • 2 large eggs, beaten and seasoned
  • 1 piece of fresh root ginger, grated
  • 1 small onion, finely chopped
  • 100g sliced shitake mushrooms
  • Handful of chopped coriander leaves
  • Handful of chopped basil
  • Handful of chopped mint
  • 1-2 tablespoons of coconut aminos or tamari soy sauce
  • 1tsp Rice vinegar or to taste
  • Dash of fish sauce to taste