Since it’s bikini season I’ve been pretty careful about what I’ve been eating recently. So as not to overload on carbs, I’ve been using cauliflower rice as an alternative to pasta, cous cous and, well, rice. It’s so easy to make, just a quick blitz in a food processor and you have tiny grains, which are so versatile. I serve this with so many different flavours, but my current favourite has a real Mediterranean vibe, with tomato, prawns and lemon.
Chop the cauliflower into small pieces and place in a food processor. Blitz for a minute or so, until you have small grains.
Heat the olive oil in a pan and spoon in the cauliflower rice. Reduce the pan to a medium heat and add in the tomato puree. Keep the cauliflower moving so it doesn’t stick and heats all the way through. Add the peas and cook for around five minutes.
Once the cauliflower is hot, add in the prawns, oregano and lemon juice. Cook for a further few minutes until the prawns have warmed through. Season to taste.
This dish is so easy and is a healthy, low-carb dinner in under 15 minutes. Trust me, once you’ve added in your favourite flavourings, you’ll find it hard to tell the difference between this and normal rice.