Cauliflower 'Pilaf' with Spicy Tandoori Prawns

Name: Cauliflower 'Pilaf' with Spicy Tandoori Prawns and Fresh Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 1 Piece of Garlic cloves; 30 Grams of Ginger; 170 Grams of Natural yogurt; 2 Grams of Garam masala; 2 Grams of Chipotle powder; 2 Grams of Onion powder; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 600 Grams of Cauliflower; 1 Piece of Shallots; 50 Grams of Butter; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 2 Grams of Turmeric powder; 2 Grams of Cardamom powder; 30 Grams of Almond flakes; 50 ML of Water; 1 Piece of Lemon; 1 Tbsp of Olive oil; 1 Piece of Tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh coriander

and Fresh Salad

The perfect Indian-spiced supper (minus feeling stuffed afterwards)!

84 Reviews

Cals 627 · Prot 40 · Carbs 50 · Fat 34

Low Carb

30 min

Cauliflower 'Pilaf' with Spicy Tandoori Prawns and Fresh Salad

The perfect Indian-spiced supper (minus feeling stuffed afterwards)!

84 Reviews

Cals 627 · Prot 40 · Carbs 50 · Fat 34

Low Carb

Ingredients

Prawns

Prawns 7*

350 Grams

Garlic cloves

1 Piece

Ginger

30 Grams

Natural yogurt 4*

170 Grams

Garam masala

2 Grams

Chipotle powder

2 Grams

Onion powder

2 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Pilaf

Cauliflower

600 Grams

Shallots

1 Piece

Butter 4*

50 Grams

Cumin powder

2 Grams

Coriander powder

2 Grams

Turmeric powder

2 Grams

Cardamom powder

2 Grams

Almond flakes 1*2*

30 Grams

Water

50 ML

Salad

Lemon

1 Piece

Olive oil

1 Tbsp

Tomatoes

1 Piece

Cucumber

1 Piece

Fresh coriander

15 Grams

Allergens

*7 Crustaceans, *4 Milk, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2609 / 627
Fats (g)	34
of which saturated (g)	16
Carbohydrates (g)	50
of which sugars (g)	20.2
Fibers (g)	14.2
Proteins (g)	40.3
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate prawns

See pro tip. Drain the prawns on kitchen paper. Peel and crush the garlic. Peel and grate the ginger. In a bowl, combine the prawns, garlic, ginger, 1 Tbsp of natural yogurt (reserve the rest for serving), garam masala, chipotle (spicy!) and onion powder. Refrigerate.

2 Prep pilaf and salad

Grate the cauliflower, or chop it into small crumbs using a sharp knife. Peel and finely chop the shallots. Add half of the chopped shallots to a bowl with 1 Tbsp of lemon juice and a drizzle of olive oil (for the salad). Slice the remaining lemon into wedges.

3 Cook pilaf

See pro tip. Heat a pan over a medium heat. Once hot, add the butter, cauliflower crumbs and the remaining chopped shallots. Cook with a pinch of salt for 3-4 min. Add the cumin, coriander powder, turmeric and cardamom. Cook for 1 min further. Add the almond flakes and a splash of water and cook for a final 2 min. Remove the pan from the heat and cover to keep warm.

4 Finish salad

Finely chop the tomatoes. Peel and finely chop the cucumber. Chop the fresh coriander. Add the tomatoes, cucumber and coriander to the marinated shallots. Season with a pinch of salt. Toss.

5 Fry prawns

Heat a second pan over a high heat with a drizzle of oil. Once hot, add the prawns with all their marinade, and fry with a pinch of salt for 3-4 min until cooked through and nicely browned.