Such a simple one pan meal that takes less than 15 minutes to cook and can be eaten out of a bowl for extra comfort factor! Comfort food doesn't get more comforting than this - like a huge hug in a bowl!
Prawn and Coconut Cauliflower Rice
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
Serves 2-3
Ingredients:
1 small head of cauliflower, blitzed in food processor to resemble 'rice' (yields approx 5 cups of 'rice')
200g prawns (any size; if using raw ensure cooked through)
2 red chillis, deseeded and finely diced
1 inch root ginger, finely chopped
2 spring onions (scallions), finely sliced into rounds
1 egg, beaten
1 tbsp coconut oil
1/3 cup coconut cream (the creamy part from the top of a can of coconut milk)
30g bunch coriander (cilantro), roughly chopped
coconut aminos or tamari to taste
Instructions:
1. In a large skillet, heat the coconut oil over medium to high heat.
2. When pan is hot, add the ginger, chilli and spring onions, stir frying for 2 minutes.
3. Add the prawns to the pan, continuing to stir fry for a minute if already cooked, or until pink if cooking from raw.
4. Make a well in the centre of the pan and pour in the egg, letting it scramble away from the other ingredients (this allows larger pieces of egg to fleck the end dish).
5. When the egg is cooked add the cauliflower 'rice' and the coconut cream, stirring to combine thoroughly, for about 5 minutes.
6. Season with coconut aminos or tamari to taste and add the coriander, stirring through to combine for another 2 minutes. Serve immediately.
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| Prawn and Coconut Cauliflower Rice |
Prawn and Coconut Cauliflower Rice
Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
Serves 2-3
Ingredients:
1 small head of cauliflower, blitzed in food processor to resemble 'rice' (yields approx 5 cups of 'rice')
200g prawns (any size; if using raw ensure cooked through)
2 red chillis, deseeded and finely diced
1 inch root ginger, finely chopped
2 spring onions (scallions), finely sliced into rounds
1 egg, beaten
1 tbsp coconut oil
1/3 cup coconut cream (the creamy part from the top of a can of coconut milk)
30g bunch coriander (cilantro), roughly chopped
coconut aminos or tamari to taste
Instructions:
1. In a large skillet, heat the coconut oil over medium to high heat.
2. When pan is hot, add the ginger, chilli and spring onions, stir frying for 2 minutes.
3. Add the prawns to the pan, continuing to stir fry for a minute if already cooked, or until pink if cooking from raw.
4. Make a well in the centre of the pan and pour in the egg, letting it scramble away from the other ingredients (this allows larger pieces of egg to fleck the end dish).
5. When the egg is cooked add the cauliflower 'rice' and the coconut cream, stirring to combine thoroughly, for about 5 minutes.
6. Season with coconut aminos or tamari to taste and add the coriander, stirring through to combine for another 2 minutes. Serve immediately.
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