Cajun Prawns with Creamy Parmesan Cauliflower Rice

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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 3 servings
Calories: 252kcal


  • 300 g prawns (fresh or defrosted)
  • 1 finely chopped onion
  • 1 sliced red pepper
  • 2 cloves grated garlic
  • 400 g chopped tomatoes (tinned)
  • 1 head cauliflower
  • 200 ml almond milk
  • 1/2 vegetable stock pot/cube
  • 10 g cajun spice
  • 40 g parmesan
  • Parsley
  • Salt and pepper


  • Heat a wok on medium and spray with 1 kcal spray.
  • Add the finely chopped onion, sliced pepper and sauté for about 5 minutes.⁣
  • Add the grated garlic and cook for another 2 minutes.⁣
  • Add the cajun spice, chopped tomatoes and vegetable stock pot/cube.⁣⁣
  • Bring to a simmer for about 5 minutes and reduce to a low heat.⁣
  • Meanwhile, remove the stalk and leaves from the head of a cauliflower. Grate it into rice-sized bits (or blitz in a food processor).⁣
  • Add to a saucepan with the almond milk and season well with salt and pepper.⁣
  • Bring to a simmer for about 5 minutes stirring frequently.⁣
  • Add chopped parsley.
  • Stir in the grated parmesan.⁣
  • Keep warm and leave aside.
  • Add the prawns to the spicy cajun tomato mix and simmer for a further 5 minutes.⁣
  • Serve the cajun prawns over the creamy cauliflower rice.


Calories: 252kcal | Carbohydrates: 21g | Protein: 28g | Fat: 7g