OMG… My lunch was SO yummy! Loving Cauliflower Rice at the moment and with some Moroccan Spices Bonus with this recipe is you can eat it warm or cold as a salad!
125g of fresh cooked prawns (you can use raw prawns and cook right at the end)
100g Cauliflower riced
50g fresh beans sliced
30g roasted capsicum diced
30g diced zucchini
50g Swiss mushrooms sliced
20g diced carrot
1 small spring onion
2 teas Moroccan Spice Blend (Flavourista) or to taste 😉
What to do:
Heat a fry pan to medium heat. If the pan is not non stick spray a small amount of cooking spray once the pan is heated. Sauté the beans, zucchini, carrot and mushrooms until almost tender, add the diced roasted capsicum and spring onion.
Move the veggies to one side of the pan and add the caulifower and Moroccan Spice Blend (Flavourista)
Give a good stir to combine all ingredients and sauté for a few minutes to infuse the Moroccan flavours.
Add approximately 1/8 cup of water and pop on the lid. Cook for a few minutes until the cauliflower rice is semi soft.
(You want a little bit of crunch!)
If you want to use fresh prawns remove the veggies from the pan and cook them for a few minutes either side and then return the cauliflower rice back to the pan. I’ve used cooked prawns on this occasion as I needed to use them up, add them right at the end and stir to combine just to warm them up.