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Low Carb Prawn, Chorizo and Cauliflower Couscous

By: Ramona Cuisine from ramonascuisine.com
Low Carb Prawn, Chorizo and Cauliflower Couscous
Low Carb Prawn Chorizo and Cauliflower Couscous

"Here is another one of those dishes that is soo good in so many ways. It tastes amazing, it looks great and it is so quick and easy to make. Made in minutes eaten in seconds. This cauliflower couscous or rice dish is a real coctail of flavours, textures and makes a sublime low carb meal to enjoy all year round at any point in the day. This dish cooks in just over 10 minutes so its good to have everything nice and ready."

Notes- ready made cauliflower couscous or rice can be used  you can find it now ready made in almost all supermarkets here in the UK



- I have used Jumbo/King or tiger prawns as they are called with shell and I have cleaned them all and left three with shell for decoration. I think you can buy the ready clean ones from the supermarket as long as they are big and juicy its perfect.



- If you dont have roast peppers which are normally found in a jar use fresh ones which you could roast if you want to for different flavour or simply cook the fresh ones with the Chorizo.



- Chorizo goes very well with prawn but you can replace this with pancetta or any cooking meaty sausage.

Serves4 People

Preparation Time12 min

Cooking Time12 min

Ingredients

  • 1 cauliflower head cut into small florets
  • 200 g prawns tiger prawns cleaned
  • 120 g Chorizo cut into small cubes
  • 100 g red cabbage shredded
  • 2 whole roast peppers
  • 3 whole garlic cloves
  • 10 springs fresh parsley or coriander
  • ¼ tsp salt
  • ½ tsp turmeric
  • ¾ tsp smoked paprika
  1. I always prefer preparing all ingredients first. Cut cauliflower into small florets and using a blender pulse the cauliflower florets until they form grains that resemble rice or couscous. Make sure not to over pulse them. Prepare the prawns, garlic and all the other ingredients. Peel wash and chop as required.

  2. Place a pan on medium fire and add T of the chorizo. Shallow fry it for 1 min stirring a few times. I normally collect the extra oil (with a spoon or a tissue) as chorizo can release quite a bit. This is up to you if you wish to do this.

  3. Add the red cabbage, T of the chopped garlic, some black pepper, turmeric, the smoked paprika and the chopped roast pepper. Sauté all for 2-3 minutes or until the red cabbage shreddings have reached the desired texture. I love it crunchy.

  4. Add the cauliflower couscous to the chorizo mix, season and cook ( uncovered) for 4-5 minutes stirring from time to time until the cauliflower becomes tender. When ready, turn the heat off. If you cover with a lid, cooking time will half.

  5. Meanwhile, place a separate pan on a low/medium fire pan add the S remaining chorizo and allow this to release some oil. Add the prawns, one chopped garlic clove, season with a pinch of salt and pepper and cook for 2-3 minutes until the prawns are nice and pink.

  6. Add these to the cauliflower couscous together with the chopped parsley and the Thai red chilli if you choose to add. Serve immediately whilst hot with a drizzle of lemon juice and & enjoy!

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