If you’ve never tried cauli-rice before and are feeling a bit skeptical, I hear you. I am not the biggest fan of cauliflower to begin with ( unless it’s roasted), so I wasn’t really convinced when I made my first batch of cauli-rice. The great thing is, cauliflower is kind of like tofu (eek), it pretty much takes on the flavor of anything you add to it. So this batch tasted a lot more like coconut and curry than it did cauliflower. Yayyyy.
Come to think of it, rice was never exactly my favorite thing in the world either, I always thought about it as a filler or just something to soak up extra sauce in curry dishes. But plain rice by itself is pretty damn boring if you ask me. So, because nobody wants to eat something boring, here’s some sweet pea coconut turmeric cauli rice for ya! It’s a mouthful isn’t it? I like when the titles for my recipes are very descriptive.
I should mention: I allowed 45 minutes for prep time for this recipe but 30 would be more accurate. I love fresh peas but shelling them took at least 10 minutes. Feel free to use frozen if fresh peas aren’t available or maybe use something seasonal instead. Recipes are never set in stone, so use your creative side to make something that makes YOU salivate. Although one thing you should definitely not skip: the Magic Oil. I found that recipe on 101 cookbooks a few years ago as a garnish for a soup, and I’ve used it on various dishes since. Although the original name for the oil was “Magic Sauce”………..Which to me sounds like…do I need to say it? I think not. Magic oil seemed more appropriate. It is totally 100% magic and I assure you it will make this dish spectacular. I drizzle that shit everywhere. Click here for the magic sauce recipe.
To "rice" the cauliflower, start by cutting it into medium sized pieces. Place in the food processor and pulse until you get something that resembles rice (look at the pictures). Set aside.
In a large frying pan on medium heat, heat up the coconut oil until melted, and add the turmeric and curry powder. Mix well and allow to heat until the spices become fragrant. Add the riced cauliflower to the pan and stir to coat with the oil and spices and cook for about 5 minutes.
At this point you can add both the coconut milk and the shredded coconut. Stir well, then bring to a simmer and lower down the heat slightly so your rice doesn't stick. Simmer for about 10 minutes or until liquid is absorbed. Remove from the heat and add the sweet peas and salt and pepper. Set aside while cooking the prawns.
See link for the recipe in recipe notes or in the blog part of this post. It is purely optional of course but in my opinion it totally makes this dish. If making you should have it ready before the prawns.
First things first: your prawns should be washed and patted dry, and can be cooked with or without the shell. I find they stay more moist with but that's up to you.
In a large skillet on medium high, heat up some ghee or coconut oil until melted. Add the minced garlic and gently place the prawns in the pan, being careful not to overcrowd the pan, they should each be laying flat on the skillet. Season with salt and pepper and whatever else your little heart desires. (Keep in mind that the rice will pack a lot of flavor, and so will the "magic oil"). Allow to cook for a few minutes, and as soon as you see the underside become orange, flip over. Drizzle some magic oil and/or melted ghee or coconut oil on them as they finish cooking. As soon as they are orange throughout, they are done. Do NOT overcook these. If you're unsure just try one, you can always cook longer.
Once the prawns are done simply serve cauli rice on each plate and the prawns on top. Feel free to drizzle some more Magic Oil on, you should.