|Prep Time||15-20 mins|
|Cook Time||30-35 mins|
- 1 small cauliflower (head) cut into florets
- 1 tbsp ghee
- 1/2 large Onion diced
- 1 1/2 cups chicken broth
- 1/2 cup full-fat coconut milk
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 450 g prawn peeled, deveined
- 2 zest of lemons
- 1/2 tsp garlic powder
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 2 tsp ghee
- 1 tbsp lemon juice
- chopped parsley to garnish
- To rice your cauliflower, use a food processor fitted with a shredding or grating blade. it can also be done with a regular blade by adding the cauliflower in a few batches and pulsing it into small pieces the size of rice. Set aside in a large bowl.
- Heat a medium pot over medium heat, then add the ghee and onion. Cook and stir for about 4 mins, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt and pepper.
- Turn the heat to high and bring the mixture to the boil, then reduce heat to simmer. Cook, uncovered, for 30 to 35 mins or until the cauliflowers very soft and most of the liquid has cooked off.
- Pat the prawn dry with a piece of paper towel and sprinkle it with lemon zest, garlic powder salt, and pepper. Toss to make sure its very well coated.
- Heat a large skillet over medium-high heat, then add the ghee. Place the prawn in the skillet in a single layer, and cook for 1 minuet on each side or until they're no longer pink and are light golden brown.
- Serve the prawn on top of the cauliflower grits, add a drizzle of lemon juice, chopped parsley as garnish.