Spicy prawn and cauliflower pilaf for HIJACKED.com.au

Spicy prawn and cauliflower pilaf_brendonthesmilingchef_1

It can be tough for us students to be both health conscious and budget conscious when it comes to food – usually one concern has to take priority. These three recipes that won’t expand your hips or hit your wallet. Blitzing cauliflower in this pilaf turns it into a light and fluffy alternative to rice. Add a few store cupboard spices and some prawns, and you have a delicious dinner that’s ready in minutes. It makes for some seriously delicious and budget-friendly eating!

 

Prep time: 10 mins | Cooking time: 20 mins | Serves four to six people

Ingredients:

  • 500g cauliflower, washed and roughly chopped
  • 1 onion, roughly chopped
  • 1 tbsp of olive oil
  • 1 tsp of garam masala
  • 1 tsp of chilli powder
  • 2 cloves of garlic, finely chopped
  • 1 tsp ginger paste
  • 12 prawns, peeled and de-veined
  • Coriander, washed and finely chopped, to serve

Process the veggies: Blitz the cauliflower and onion in a food processor until finely chopped. If you don’t have a food processor, don’t fret; I chopped it all up using a sharp knife in about five minutes.

Cook the pilaf: Heat a medium cast iron casserole pan with a tight-fitting lid over a low heat. Add the olive oil, garam masala, chilli, garlic and ginger. Cook the mixture by stirring for five minutes, or until fragrant. Add the cauliflower mixture, prawns and ¼ cup of water, and cook, stirring for five minutes to coat the cauliflower in the spices. Place the lid on the pan and allow the pilaf to steam for between five and 10 minutes, or until the prawns are cooked and the cauliflower is tender. Stir the mixture occasionally to prevent anything from sticking to the bottom. Serve the cauliflower pilaf sprinkled with the coriander.

Spicy prawn and cauliflower pilaf_brendonthesmilingchef_2

What are you cooking for dinner tonight? Add your comments by clicking on the speech bubble in the bottom right hand corner below.

Writer’s note: This post first appeared as a feature at HIJACKED on July 15, 2014

Happy Cooking and Keep Smiling,

Brendon 🙂

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