Crisp cauliflower rice with ginger prawns
SERVES 4 PREP + COOK TIME 1 HOUR
Vegetables such as cauliflower and broccoli can be turned into ‘rice’ – a great substitute with a low carbohydrate count.
900g cauliflower florets
4 fresh long green chillies (40g), seeded, sliced thinly
24 large (1.7kg) uncooked king prawns
1 bunch (100g) fresh coriander
1 tablespoon grated fresh ginger
1 tablespoon finely chopped fresh lemongrass
1 teaspoon finely grated lime rind
2 tablespoons fresh lime juice 2
tablespoons extra virgin olive oil
4 green onions (green shallots), sliced thinly
1 cup (160g) unsalted roasted cashews
2 tablespoons sesame seeds, toasted
1 medium (90g) lime, cut into wedges
1 Preheat oven to 180°C (160°C fan-forced). Line two large baking dishes with baking paper.
2 Process cauliflower until finely chopped and resembling rice grains. Transfer cauliflower to a large bowl; season. Stir in chilli. Spread evenly into baking dishes.
3 Roast cauliflower for 40 minutes or until browned and tender, stirring occasionally.
4 Meanwhile, shell and devein prawns, leaving tails intact. Wash coriander well; trim coriander roots. Finely chop roots and stems; place in a medium bowl. Reserve coriander leaves. Add ginger, lemongrass, rind, juice and oil; mix well. Add the prawns; stir to coat. Cover; refrigerate for 30 minutes.
5 Cook prawns in two batches in a heated oiled frying pan or grill pan (or barbecue) for 2 minutes each side or until changed in colour and just cooked through.
6 Stir green onion, cashews and seeds into cauliflower; season to taste. Serve cauliflower mixture topped with prawns, coriander leaves and lime wedges. Not suitable to freeze or microwave.