Recipe of the week

Garlic and chilli prawns with cauliflower rice

Serves 2



  • 300g cauliflower, 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 Garden peas



  1. Whizz the cauliflower in a food processor until it resembles rice.
  2. 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.
  3. Stir in the prawns and cook for a further 3-4 minutes, or until cooked through.

Remove and keep warm.

  1. Heat the remaining oil over a medium heat and cook the spring onions, pepper and courgette ribbons for 3 minutes.
  2. Add the cauliflower rice and remaining garlic, chilli and ginger and cook for 4-5 minutes.
  3. Add the peas and cook for 1 minute



Per Serving:

Kcal – 241 fat – 9.8g saturates – 1.5g carbs – 7.9g sugars – 13g fibre – 3g protein – 23g