For those of you who turn your nose up at cauliflower rice, let me tell you it is not as bad as you think. Not only is it more nutritious than white rice and more delicious, cauliflower rice is a wonderful substitute for anyone wanting to avoid grains or wheat.
The beauty about this dish, virtually any vegetable goes. Feel free to play with whatever vegetables you have on hand.
More recipes just like this one can be found in my seasonal collection of recipes available here.
- 1 small cauliflower head separated into florets
- 14 raw prawns shelled and deveined
- 2 free-range eggs whisked
- 2 tbsp coconut oil
- 1 brown onion finely diced
- 1 garlic clove crushed
- 1 small red chilli
- 250 g chicken mince optional
- 1 large carrot finely diced
- 1 small red capsicum
- 1 head small broccoli separated into florets
- 2 boc choy thinly sliced
- 3 tbsp Tamari or Coconut Aminos
- 1 green onion sliced
Pulse the cauliflower in the food processor or Thermomix until it resembles rice.
In a large frying pan or wok, cook the prawns in 1/2 tablespoon of coconut oil. Remove and set aside.
Add another 1/2 tablespoon of coconut oil to the pan. Tip the eggs into the pan and tilt the pan slightly, so that the egg covers the base. Cook for a couple of minutes, or until the egg is set. Remove and slice into thin strips and set aside.
Heat the remaining coconut oil in the frying pan over high heat. Add the onion, garlic and chilli, cooking for a few minutes, or until softened.
Add the chicken mince and cook until golden.
Add the carrots, capsicum, broccoli, and cauliflower, cook for 2-3 minutes.
Add the prawns, egg, boc choy, spring onion, splash of tamari or coconut aminos and some salt and pepper and cook for another 2 minutes, or until everything is heated through and well combined. Serve whilst hot 🙂
To learn more about my choice of ingredients, you can click here: Are Free Range eggs damaging your health?