Gingery prawns give this dish a mouth-watering kick.
- 900 grams cauliflower florets
- 4 fresh green chillies, deseeded and thinly sliced
- Handful fresh coriander
- 1 Tbsp. grated fresh ginger
- 1 tsp. finely grated lime zest
- 2 Tbsp. lime juice
- 1 Tbsp. finely chopped fresh lemongrass
- 2 Tbsp. olive oil
- 24 large uncooked king prawns, peeled and cleaned with tails left intact
- 4 spring onions, thinly sliced
- 160 grams roasted cashews
- 2 Tbsp. sesame seeds, toasted
- 1 large lime, cut into wedges
PREHEAT oven to 180°C. Line two large ovenproof dishes with baking paper.
PROCESS the cauliflower until it resembles rice grains. Transfer to a large bowl and stir in chilli. Spread evenly in the prepared dishes and season to taste.
ROAST the cauliflower mixture for 40 minutes or until browned and tender, stirring occasionally.
MEANWHILE, wash the coriander well and trim the roots. Finely chop the roots and stems and place in a medium bowl, reserving the leaves. Add ginger, limezest and juice, lemongrass and oil; mix well. Add prawns and stir to coat. Cover and pop in the fridge for 30 minutes to marinate.
COOK the prawns, in two batches, in a heated, oiled frying pan or grill pan for 2 minutes each side or until changed in colour and just cooked through.
ADD spring onions, cashews and sesame seeds to the cauliflower mixture, stirring to combine. Season to taste.
SERVE the cauliflower rice topped with the prawns, reserved coriander leaves and lime wedges.
HANDS-ON TIME 30 min | TOTAL TIME 1 hr | SERVES 4 | Dairy-free | Quick & easy