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.