Garlic and chilli prawns with cauliflower rice

Garlic and chilli prawns with cauliflower rice

This tasty mid week meal swaps white rice for cauliflower rice so you can enjoy this Thai favourite without any guilt.

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 2 people


  • 300g caulifower, cut into florets
  • 1 courgette, cut into ribbons
  • 1 red pepper, deseeded and sliced
  • 5 spring onions, sliced
  • 150g raw king prawns
  • 2.5cm piece fresh ginger, finely grated
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp vegetable oil
  • 50g frozen garden peas, defrosted


For the dressing: 

  • 1 tbsp finely chopped fresh coriander leaves, plus extra to garnish
  • 1 tsp clear honey
  • 1 lime, juiced
  • 1 tsp sesame oil
  • 1 tbsp soy sauce


Whizz the caulifower in a food processor until it resembles rice.

Heat half the oil in a large pan over a medium-high heat and cook half each of the garlic,chilli and ginger for 1 minute.

Stir in the prawns and cook for a further 3-4 minutes, or until cooked through.

Remove and keep warm.

Heat the remaining oil over a medium heat and cook the spring onions, pepper and courgette ribbons for 3 minutes.

Add the caulifower rice and remaining garlic, chilli and ginger and cook for 4-5 minutes.

Add the peas and cook for 1 minute.

Combine the dressing ingredients, then serve drizzled over the caulifower rice and prawns.

Garnish with coriander.