Cau­li­flower ‘rice’ prawn-and-chicken paella with roasted red pep­pers

Serves 4

Country Life Every Week - - Kitchen Garden Cook -


1 red pep­per, de­seeded

and halved 1 cau­li­flower 200g sliced chicken breast 2 sliced red onions 2 crushed gar­lic cloves 2 sliced red chill­ies 1tspn turmeric Half a tea­spoon smoked

pa­prika 1tb­spn tomato paste 500ml chicken stock 200g cooked prawns 150g frozen peas A hand­ful fresh chopped

basil 50ml crème fraîche Zest of 1 lemon and

a squeeze of juice


Pre­heat your oven to 200˚C/400˚f/gas mark 5. Place the red-pep­per halves skin-side up on a bak­ing tray lined with grease­proof pa­per and roast for about 35–40 min­utes or un­til the skin is wrin­kled. Once they’re cool enough to han­dle, peel away the skin and slice the pep­pers thinly.

Chop your cau­li­flower into even-sized pieces and pulse to a ‘rice’ con­sis­tency in a food pro­ces­sor, be­ing care­ful not to over-pulse to ‘cous­cous’. You could also do this with a lit­tle pa­tience and a sharp knife.

Put a splash of olive oil in a large, heavy-based fry­ing pan and, over a gen­tle heat, lightly brown the chicken, then set aside on a plate. Next, fry the red onions un­til soft­ened, then add the gar­lic and chill­ies and fry for a fur­ther minute. In­cor­po­rate the sliced red pep­pers, turmeric, smoked pa­prika and tomato paste and mix well.

Re­turn the chicken to the pan and add the chicken stock. Spoon in the cau­li­flower ‘rice’ un­til it’s level with the liq­uid and sim­mer for about 4 min­utes, to cook the cau­li­flower and re­duce a lit­tle.

Stir in the prawns, frozen peas and half the basil. Heat for a fur­ther few min­utes, then stir in the crème fraîche be­fore top­ping with a grat­ing of lemon zest and a squeeze of juice, plus a scat­ter­ing of basil. Serve im­me­di­ately.

The sea­son for cau­li­flower has come around once again and I’ve been ex­plor­ing dishes with the veg­etable pro­cessed to a “rice”. This recipe is de­li­cious and sat­is­fy­ing, although some may en­joy a por­tion of ac­tual rice on the side’

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