Now, this is one versatile and amazing recipe. It is bursting with flavour, and best of all you can substitute the prawns with chicken or beef 🙂
I love it, and think you will too.
11/2 large heads cauliflower, broken into small florets
2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp dried chilli flakes
2 Tbs coconut oil, melted
himalayan salt and black pepper
FOR THE PRAWNS:
2 Tbs coconut oil
2 garlic cloves, chopped
1 red or green chilli, finely chopped
400g whole prawns, heads removed
FOR THE DRESSING:
1/2 cup hCG homemade mayonnaise
1/2 cup fat free yoghurt
juice of 1 lime
2 tsp stevia
5g fresh coriander, chopped
baby radishes, to garnish
Preheat the oven to 200ºC. Place the florets on a roasting tray, sprinkle with spices, drizzle with coconut oil and season to taste. Roast until crispy and golden brown, about 30 minutes, then remove from the oven and allow to cool slightly.
For the prawns: heat the coconut oil, garlic and chilli in a pan, toss in the prawns and sauté until pink and cooked through – season well.
For the dressing: Whisk together all the ingredients, then season.
To serve: Place the roasted cauliflower on a platter, top with the prawn mixture and serve warm, drizzled with dressing, and serve with baby radishes on the side.
Ginger Mango Salsa
1 mango, peeled and diced
½ small red onion, finely chopped
1 teaspoon fresh grated ginger
2 garlic cloves, minced
½ red bell pepper, finely chopped
Juice from ½ a lime
1/2 a bunch of cilantro, diced
In a medium sized mixing bowl, mix together the above ingredients and set aside.
½ cup homemade fat free mayo
½ cup cilantro
1 teaspoon cumin
2 teaspoons lime juice
Hot sauce to taste – I use Peri Peri but you can use whatever suits you
In a food processor or blender add all of the above ingredients and blend together until smooth.
1 kg halibut (Or however much you want to make! One kg serves 10 adults.)
2 tablespoons of coconut oil
Sea salt and black pepper to taste
1. Season both sides of the fish filets with salt and pepper.
2. Heat the coconut oil in a large pan over medium to medium high heat.
3. Once the oil in the pan is nice and hot, place the fish filets in the hot coconut oil in and cook for 3-4 minutes per side
4. Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.
As always, Enjoy!!
This is a meal I eat from time to time, not very often. It is perfect if you have some spare ground beef laying around.
Ingredients: Coconut Oil, Onions, Ground Beef, Spinach, Spices and a Bell Pepper.
- 1. Cut an onion in little pieces.
- 2. Put coconut oil on pan, turn up the heat.
- 3. Add onion to pan, stir for a minute or two.
- 4. Add ground beef.
- 5. Add some spices (I use a spice mix, but salt and pepper work fine).
- 6. Add spinach.
- 7. (Optional) If you want to spice things up a bit, add some black pepper and chili powder.
- 8. Stir fry until ready, serve with a sliced bell pepper.