Cauliflower ‘fried rice’

2 Smartpoints value per serve SERVES 2 PREP 20 MINUTES COOKING TIME 10 MINUTES

1 (1kg) cauliflower, broken into florets

1 tablespoon peanut oil

2 eggs, lightly beaten

24 green king prawns, peeled, deveined, tails intact

3 garlic cloves, crushed

4 green shallots, thinly sliced

1 x 58g extra-lean pork sausage, thinly sliced

1 ½ teaspoons ground turmeric

1 cup (120g) frozen peas, thawed

150g snow peas, trimmed, sliced diagonally

1 tablespoon soy sauce

1 long fresh red chilli, deseeded, finely chopped

1 Process cauliflower in a food processor, in batches, until it resembles rice.

2 Heat half a teaspoon of oil in a wok over high heat. Pour in half the egg, swirling the wok to cover the pan. Cook for 1 minute or until set. Turn onto a clean board. Roll up tightly and thinly slice. Repeat with another half teaspoon of oil and the remaining egg.

3 Heat 1 teaspoon of remaining oil in the wok over high heat. Stir-fry prawns, garlic and half the shallot (white parts) for 3 minutes or until prawns change colour.

4 Heat remaining oil in wok over high heat. Stir-fry sausage for 1 minute or until crisp. Add cauliflower, turmeric, peas and snow peas, and stir-fry for 3 minutes or until warmed through. Return half the prawn mixture to the wok with soy sauce and stir-fry until hot. Serve topped with remaining prawn mixture, omelette, chilli and remaining shallot (green parts). This recipe is dairy free.

Serve with 0 smart points value steamed asian greens.