Ingredients
1largecauliflower
14ozprawns
2tbspbutter
4garlic clovescrushed
½lemonjuiced
1tbspolive oil
1cupcream
¼cupdry white wine
⅓cupparmesan cheesegrated
2tspsalt
2tbspparsleyfinely chopped
1tsppeppercracked
Preparation
Using a food processor, pulse cauliflower florets at a time for about 3 to 5 times or until the cauliflower is the same consistency of rice.
Transfer to a large bowl and repeat with the remaining cauliflower until all done.
Melt butter in a large pan or skillet over medium heat.
Add prawns and sear them while stirring them occasionally until they just start to change in color. Add the garlic and lemon juice and fry for an additional minute.
Add the oil and the cauliflower rice to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours.
Stir through the cream, wine, and cheese. Season with salt and reduce heat to low.
Cover the pan and cook while stirring occasionally until the cauliflower is creamy and tender.
Serve with parsley, pepper, lemon wedges, and top with additional cheese.
