Phil Vickery's spicy cauliflower rice with prawns and baby spinach Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Phil Vickery’ s spicy cauliflower rice with prawns and baby spinach By You Magazine - June 7, 2020 Cauliflower has become very popular and can work really well in certain dishes, but to get any real flavour you need to roast or cook it really hard to drive off a lot of the moisture and intensify the flavour. I always roast or sauté it first. I also apply the same rule to pumpkin and squash. The smaller the florets you roast, the drier the rough purée will be, so don’t purée to a smooth paste. Kate Whitaker SERVES 4 PREPARATION TIME 30 MINUTES COOKING TIME 30-40 MINUTES 1 cauliflower (500g-600g), cut into small florets (the smaller the better) 1 tsp rapeseed oil ½ tsp freshly ground black pepper 2 red onions, chopped 2 garlic cloves, finely chopped 2 tbsp chopped fresh ginger ½ tsp finely chopped fresh red chilli 150g bag fresh spinach, washed 120g cooked or fresh prawns, finely chopped 2 tsp reduced-salt soy sauce 1. Preheat the oven to 220C/200C fan/gas 7. In a pan or tray, coat the cauliflower with the oil and a little ground pepper. Mix well, then pop into the oven and cook for 15 minutes or until you get a nice colour on the cauliflower. You may have to turn it occasionally. 2. Meanwhile, heat a nonstick frying pan over a medium heat and add the onions, garlic, ginger and chilli. Dry-fry (it does work) and stir to take on a little colour for about 4-5 minutes. 3. Once the cauliflower is well roasted, remove from the oven and tip into a food processor. Blitz until you have a breadcrumb texture but don’t go mad; you don’t want a purée. Add this to the onions and garlic then cook until nice and dry. Add the spinach, chopped prawns and soy sauce then cook for 2-3 minutes until the spinach has wilted down. Serve in deep bowls. ENERGY 113kcals PROTEIN 11g FAT 2.4g SATURATED FAT 0.4g CARBOHYDRATE 13g TOTAL SUGARS 9g SALT 0.5g SODIUM 199mg FIBRE 4.7g Buy Phil’ s book with a 50 per cent discount Diabetes Meal Planner by Phil Vickery will be published by Kyle Books on 8 June, price £22. To order a copy for £11 until 14 June, go to whsmith.co.uk and enter the code YOUVICKERY at the checkout. Book number: 9780857837783. For terms and conditions see www.whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved