Cauliflower 'Pilaf' with Spicy Tandoori Prawns

and Fresh Salad
The perfect Indian-spiced supper (minus feeling stuffed afterwards)!
410 Reviews
Cals 621 · Prot 52 · Carbs 53 · Fat 28
Low-Carb
Try Hello Chef Now
30 min
Cauliflower 'Pilaf' with Spicy Tandoori Prawns and Fresh Salad
The perfect Indian-spiced supper (minus feeling stuffed afterwards)!
410 Reviews
Cals 621 · Prot 52 · Carbs 53 · Fat 28
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
Salted butter 4*
50 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Turmeric powder
2 Grams
Cardamom powder
2 Grams
Almond flakes 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, *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.

Before you start

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

Instructions

Marinate prawns

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, 1/2/3 Tbsp of natural yogurt (reserve the rest for serving), garam masala, chipotle (spicy!) and onion powder. Refrigerate.
Prep pilaf and salad

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 1/1.5/2 Tbsp of lemon juice and a drizzle of olive oil (for the salad). Slice the remaining lemon into wedges.
Cook pilaf

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.
Finish salad

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.
Fry prawns

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.
Serve

6 Serve

Divide the cauliflower 'pilaf' among plates. Top with the prawns. Serve with the salad and a dollop of natural yogurt. Garnish with a lemon wedge.
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