Low Carb Prawn, Chorizo and Cauliflower Couscous
Ramona's Cuisine -
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·1 cauliflower head cut into small florets
·200 g prawns tiger prawns cleaned
·120 g chorizo cut into small cubes
How to Make Low Carb Prawn, Chorizo and Cauliflower Couscous
- 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 ? 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, ? 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.