Cauliflower 'Pilaf' with Spicy Tandoori Prawns

and Fresh Salad

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Instructions

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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 masalachipotle (spicy!) and onion powder. Refrigerate.

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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.

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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.

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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.

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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.

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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.

Tips for fussy eaters

Spice their prawns mildly. Serve over cooked basmati rice, with fresh tomatoes and cucumbers to the side.

Pro tip

Marinate the prawns in advance! Cooking for 3 or 4? Use two pans to cook the 'pilaf', or work in batches.

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

Cooking Time: 30 min

Cals 598 · Prot 41 · Carbs 38 · Fat 33

Gluten-Free

Ingredients

Number of people

Prawns

Prawns 350 Grams
Garlic cloves 1 Piece
Ginger 30 Grams
Natural yogurt 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 50 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Cardamom powder 2 Grams
Almond flakes 30 Grams
Water 50 ML

Salad

Lemon 1 Piece
Olive oil 1 Tbsp
Tomatoes 1 Piece
Cucumber 1 Piece
Fresh coriander 15 Grams

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

Cooking Time: 30 min

Cals 598 · Prot 41 · Carbs 38 · Fat 33

Gluten-Free

Instructions

photo

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 masalachipotle (spicy!) and onion powder. Refrigerate.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Spice their prawns mildly. Serve over cooked basmati rice, with fresh tomatoes and cucumbers to the side.

Pro tip

Marinate the prawns in advance! Cooking for 3 or 4? Use two pans to cook the 'pilaf', or work in batches.

Ingredients

Number of people

Prawns

Prawns 350 Grams
Garlic cloves 1 Piece
Ginger 30 Grams
Natural yogurt 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 50 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Turmeric powder 2 Grams
Cardamom powder 2 Grams
Almond flakes 30 Grams
Water 50 ML

Salad

Lemon 1 Piece
Olive oil 1 Tbsp
Tomatoes 1 Piece
Cucumber 1 Piece
Fresh coriander 15 Grams
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