Phil Vickery’s spicy cauliflower rice with prawns and baby spinach

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.

phil vickery spicy cauliflower rice
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

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