Spicy prawns in a cajun tomato-based sauce served with creamy parmesan caulifower rice. Adding parmesan to the cauliflower rice really adds flavour and creaminess.
Cajun Prawns with Creamy Parmesan Cauliflower Rice
Prep Time5 mins
Cook Time25 mins
Servings: 3 servings
Calories: 252
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 252kcal | Carbohydrates: 21g | Protein: 28g | Fat: 7g
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