- Baked with cream and cheese on the side of your roast dinner
- Added to a stir fry with garlic and soy sauce
- Eaten raw added to salads
- As a pizza base substitute mixed with egg and mozzarella (haven’t tried this yet – is it good?)
- As a creamy sauce substitute. Lindsay from ‘Pinch of yum’ does this extremely well here and has even written a book on it!
- And finally ……as a really low cal, low carb substitute for rice
Yes, that’s what I’m doing here today. Ok, it doesn’t taste exactly like rice. But it doesn’t taste like grated cauliflower either! It’s had the ‘it’s not too bad actually’ seal of approval from my wary husband (which is definitely a compliment when it comes to healthy meals).
I’ve mixed it with a large handful of chopped coriander and a squirt of lime in this recipe, which really lifts the flavour. Add in the creamy, saucy prawns, and it’s hard to believe you’ve got a tasty, satisfying meal on the table for less than 250 calories!
It’s so good, I made it twice last week. One of those times was for my mum, who then took the recipe home and fed it to my dad a couple of days later (and he thought it was great too).
I’ve added this into my ‘Skinny Eats’ category (check out some of my others such as spicy breakfast eggs or cheesy butternut squash soup). This is definitely a new staple meal to give my diet a bit of balance against the numerous biscuits, cakes and puddings I tend to make.
I haven’t really talked about it on my blog yet, but I’ll be leaving work in a few weeks to give me some more time with the kids, and to spend more time on my blog and other writing interests. One of my concerns, it that I’ll be spending my time in an endless cycle of cooking and eating. The refrigerator is just too close when I’m at home. So I need some lighter meals like this to stop myself putting on 10 stone within the first month….
More about me leaving work in a future post, I promise. Now, onto the recipe:
Thai Prawns with Cauliflower rice (Serves 2 @ 246 cals per portion)
- 16 king prawns, deveined and washed (approx 160g) – 166 cals
- 300g cauliflower (about 1 large head), grated – 72 cals
- 1 clove of garlic, peeled and minced – 10 cals
- 1 small (1cm cube) piece of ginger, peeled and finely chopped – 4 cals
- 40g Red Thai curry paste (I use ‘Thai Taste’) – 56 cals
- 50g coconut cream – 100 cals
- 6 tbsps water – cals 0
- 1 tsp fish sauce – 6 cals (usually gluten free, but check this if you are gluten intolerant)
- 1 tsp sugar – 16 cals
- 20 sprays of one-cal-per-spray cooking oil – 20 cals
- Regular bunch of coriander – 10 cals
- Juice of 1 lime – 30 cals
- Half of a small red chilli – 2 cals
- good pinch of salt and pepper
- Put your prawns on skewers and spray with half of the cooking spray. Heat up a griddle pan and a large frying pan.
- Spray a small pan with two sprays of cooking spray and add in the garlic and ginger. Cook on a low heat for two minutes. Add in the Thai curry paste and stir for 30 seconds, then add in the coconut cream, water, fish sauce, sugar and half of the lime juice. Bring to a gentle bubble. Take a pastry brush and brush a little of the sauce onto the raw prawns. Leave on a low heat, and add a little more water if it starts to look too dry.
- Spray the remaining cooking spray into the large frying pan and add in your grated cauliflower. Cook for a few minutes, turning with a spatula to prevent burning.
- As your cauliflower is cooking, put the prawns on the griddle to cook. Cook for about 2 minutes on each side until they turn pink.
- Add the coriander, remaining lime juice and a good pinch of salt and pepper to the cauliflower. Give it all a good stir. It should be starting to brown just a little bit on a few places which means it’s ready.
- Dish up the cauliflower between serving places, and top with the prawn skewers. Drizzle the remaining Thai sauce over the top and sprinkle on the chopped red chillies, then serve!