Recently I decided to cook some low carb meals (for health reasons) and one of my friends introduced me to cauliflower rice!
Save yourself a few hundred calories in your weeknight meals by getting to grips with low-carb, cauliflower rice.
Faux carbs are fast becoming this year’s hot trend. Cauliflower rice is the perfect introduction to grain alternatives.
I promise you won’t miss the rice, the cauliflower is so light and tasty. I absolutely love this and I know you will too.
Here’s what you will need:
1 extra large cauliflower
190g raw king prawns
3 tbs olive oil
2 garlic cloves (crushed)
1 tbs paprika
1 tbs tomato purée
1/2 tbs chilli flakes
1/2 tbs dried basil
For the cauliflower rice:
- Blitz cauliflower in a food processor. Remove the outer leaves from the cauliflower, cut it into small chunks. You don’t want to overload the blender, or it will struggle to blitz the cauliflower, instead work with about half the cauliflower at a time. Blend for 30 seconds or so, until the cauliflower resembles fine rice, or couscous.
- Make sure you season with salt after cooking, if you season before the rice can become waterlogged and soggy.
- Microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on high. This method gives the rice a nice, neutral flavour, perfect for serving with a curry or tagine.
- One rice is being cooked in the microwave, heat the oil and gently fry the crushed garlic and the tomato purée.
- Mix the prawns with the chilli flakes and paprika,then add it to the pot.
- Fry the prawns for 30 seconds on each side. Kim’s tip: do not cook the prawns for longer than 90 seconds or they will become rubbery.
Boil the broccoli in salty water for 3 minutes. Toss it some lemon juice and crushed garlic.