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. 😉
I like to call blended cauliflower a couscous but you can call it rice too. It really depends on the size of the cauliflower and how small or big the ‘grits’ are when blended.
My family (including the ‘boyz’! of course) absolutely love this recipe and anything with cauliflower couscous. I’m saying boys included because if there is any fuss in here food-wise, guess where is that coming from? The boyzzzzz! Obviously. Boys are the fussier ones here especially when it comes to vegetables, cauliflower in particular. They’re not keen on the ‘holy cauli’ as I call it but whenever I make it this way, there’s always happy bunnies around here.
It has been confirmed, it doesn’t taste anything like cauliflower. It actually doesn’t, they are totally right. No cauliflower taste, no cauliflower texture so, cauliflower hater, just go for it! So for those that cannot really eat cauliflower because of its taste, this is a must try.
I particularly love the prawn-chorizo-cauliflower trio. It’s a combo that will never fail to please and this low carb prawn, chorizo and cauliflower couscous does just that.
All these colours and flavours released by the chorizo, combined with prawn make this dish so heavenly good.
I have made this dish in the past with salmon and sea bass and it’s totally scrumptious too so if you don’t have or don’t particularly love prawns, do not worry at all, use any nice fish.
I’m going through a cauli phase for quite some time now. What does this mean? Well, I make sure cauliflower is always present in my fridge to have some for cooking.
It is such a versatile ingredient and you can use it in so many ways. Have you ever tried making it into this beautiful cauliflower chunks or this creamy cauliflower with pork medallions? They are both beautiful dishes.
Is cauliflower good for us?
Oh yes. Definitely. Cauliflower is so good in so many ways, has very little calories, it’s low carb and gluten-free too. It is a superb source of vitamins and minerals, containing almost every vitamin and mineral that we need. Cauli has a high fibre content, Vitamin C and K and B6 and antioxidants and these qualities are just a few.
One portion of cauliflower a day will definitely keep the doctor away.
If you are one of those that dislike cauliflower, just like I did years ago, this is definitely the way to introduce and start including the almighty cauli into your diet.
If my son says this cauliflower recipe it’s delicious, that’s a strong complement and rating for any veggie. Oh yes!
For those that love cauliflower as much as I do, here are some more delicious recipes to try: roasted cauliflower with capers and raisins dressing or something more indulgent like this cauliflower with creme and pork medallions, which is a mouthwatering dish. We also love this giant potato and cauliflower samosa which is to die for.
I did say, cauliflower is such a versatile veg, it really is and I never have enough of it.
For those dishes that cook very fast I always prefer to prepare the ingredients ahead and have them all ready for cooking. This dish cooks in just over 10 minutes so it’s good to have everything nice and ready.
Low Carb Prawn, Chorizo and Cauliflower Couscous
- 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 sprigs of fresh parsley or coriander
- ¼ tsp salt
- ½ tsp turmeric
- ¾ tsp smoked paprika
- 1 whole chilli red Thai
- 1 whole lemon or 1 lime to squeeze before serving optional
- 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.
- Place a pan on medium fire and add ⅔ 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.
- Add the red cabbage, ⅔ 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.
- 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.
- Meanwhile, place a separate pan on a low/medium fire pan add the ⅓ 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.
- 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!
- 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 it’s perfect.
- If you don’t 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.