Prawns are rich in selenium and iodine, two minerals that help the thyroid to function effectively. And for an extra health kick, cauliflower is a powerful liver cleanser. This dish really is a powerful recipe.
Prawns with Mexican Cauliflower Rice Recipe
Serves 4
Ingredients:
³⁄4 teaspoon chilli powder
¹⁄2 teaspoon ground cumin
1 teaspoon garlic powder
¹⁄2 teaspoon sea salt, plus extra to serve
¹⁄4 teaspoon chilli flakes
12 large green prawns, peeled and deveined, tails left intact
2 tablespoons extra virgin olive oil
1 small onion, diced
1 red capsicum, seeded and diced
3 garlic cloves, finely chopped
4 cups grated cauliflower
1 x 400 g tin diced tomatoes
2 tablespoons vegetable stock (ideally homemade, but if storebought ensure it is MSG free) or water
finely grated zest and juice of 1 lime
diced avocado and coriander sprigs, to serve
Method:
In a small bowl, mix the chilli powder, cumin, garlic powder, salt and chilli flakes.
In a separate bowl, toss the prawns with 1 tablespoon of olive oil and ó teaspoon of the spice mixture until well coated. Cover and marinate in the fridge for 1 hour.
Heat a large frying pan over medium heat, add the prawns and fry for 2–3 minutes on each side. Remove from the pan and set aside.
Heat the remaining olive oil in the same pan over medium heat and sauté the onion and capsicum for 3–5 minutes or until they begin to soften. Add the garlic and cook for another minute. Add the grated cauliflower and remaining spice mixture, and stir until the cauliflower is well coated. Stir in the tomatoes and stock or water and bring to the boil, then reduce the heat to low and simmer, covered, for 5–10 minutes or until the cauliflower rice is cooked but still has some bite. Remove the lid and simmer for a few minutes to allow the excess liquid to evaporate.
Remove the pan from the heat and gently fold in the prawns, then add the lime zest and juice. Serve with diced avocado, coriander and a pinch of sea salt.
This recipe comes from The Australian Healthy Hormone Diet by Michele Chevalley Hedge with Jennifer Fleming.
