This low-carb version of a Spanish paella is made with healthy cauliflower ‘rice’. It’s so quick and easy to make and tastes deliciously hot and spicy. You can use frozen prawns instead of fresh – keep a bag in your freezer ready to defrost.
- Discard the stem and leaves from the cauliflower, and separate the head into florets. Pulse in a food processor until they have the consistency of rice-sized ‘grains’.
- Lightly spray a large deep frying pan with oil and set over a medium heat. Add the pepper, shallots, celery and garlic and cook for 4–5 minutes until just tender. Stir in the spices, tomatoes and cauliflower and cook for 4–5 minutes, stirring occasionally, until the cauliflower is warm and tender but still slightly crunchy.
- Add the prawns and cook, stirring, for 2 minutes to warm them through. Season to taste with salt and pepper and stir in the parsley and lemon juice.
- Divide between 2 serving bowls and serve immediately.
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