Coconut Oil Garlic Prawns with Cauliflower 'Rice'

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Nutritional Info - recipe serves one.
Calories: 340  Protein: 23g  Fat: 19g  Net Carbs: (Carbohydrates minus fibre) 12g  Total Carbohydrates: 22g  Dietary fibre: 10g  Sugars: 2g 

A delicious & much lighter take on the original garlic prawns served with rice. The fragrant coconut oil replaces an original heavy cream or oil base, while we make 'rice cakes' from cauliflower. If you don’t have coconut oil, it is easily replaced with olive or rice bran oil.

                           

Serves one. 
100g - raw prawns
1 tsp - coconut oil
2 generously packed handfuls (70g) - silver beet or spinach, chopped.
6 - cherry tomatoes
¼ of a red onion, chopped.
2 - cloves of garlic, chopped.
¼ cup - water
Generous pinch of salt

'Rice':

150g – cauliflower, cut into florets.  

¼ of an avocado

½ of a lemon

Salt & pepper to season

Microwave/steam the cauliflower until tender but not too soft (I microwaved my cauliflower for 3 minutes). Place in a food processor with a pinch of salt and process for 5 to 10 seconds. It really doesn’t take long for the cauliflower to turn into small grain like pieces.

To create the ‘rice’ cake; transfer the cauliflower into a lightly oiled small bowl and pack it down tightly with the back of a spoon. Tip it out gently onto the plate and further shape and compress the mound with your hands if necessary. Add the coconut oil to a medium-heat pan, cook the onion (with the pinch of salt) and garlic for 2 minutes. Add the tomatoes and spinach and continue to cook while stirring for 3 to 4 minutes or until the spinach has wilted.

                                

Now add the prawns and water to the pan, continuing to stir, the prawns should be cooked in about 2 to 3 minutes. Remove pan from heat. 

You may want to reheat your ‘rice’ in the microwave for 10 - 15 seconds. Top with avocado, a squeeze of lemon and sprinkle on the salt & pepper. Dish up your prawns. Enjoy

Original Creation.