I really wanted to update this recipe, as it’s been on the blog so long! The pictures were awful, and it just didn’t seem right considering I make this dish fairly often. So when I started re-shooting this, Chris and I realised it would be a perfect recipe to start off our 20 Minute Tuesdays video series!! A new series showing you how you can make tasty meals in 20 minutes or less. Check out our first video below and follow along with the recipe. You can subscribe to our You Tube channel here FYI - I’ve mostly left the ‘chatter’ part of this blog post alone - as I like to write snippets of my life in my blog posts. I figured it’s nice to leave those bits in there to act a bit like a diary. So here’s my post from 2014: Cauliflower is hugely underrated in my opinion. Yes, they have a tendency to be a bit boring and stinky when steamed on their own (fine by me with a drizzle of gravy!), but they’re so versatile.
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! A great option if you’re doing the 5:2 diet (which I do occasionally). 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<–two more old posts with awful photos - I must get around to updating those too!). 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. In this recipe I use this shop bought Thai Curry Paste, however if you wanted to make your own I have done that here for my healthier red Thai chicken curry.
Thai Prawns With Cauliflower Rice Recipe:
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