- 1 head of cauliflower, broken into florets
- 1 teaspoon ghee or coconut oil
- 2 x medium good quality chorizo sausages, skin off and diced
- 12 prawns, peeled and deveined, keep the tails on
- 200 grams free range chicken breast or thighs meat, diced
- 3 tablespoons olive oil or coconut oil (not extra-virgin olive oil)
- 1 brown onion, chopped
- 1 red pepper, chopped
- 1/2 long red chilli,chopped
- 3 garlic cloves, finely diced
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika (or use all sweet)
- 1/4 teaspoon saffron powder or a few saffron threads (optional)
- 1/2 cup white wine
- 1 tablespoon tomato paste
- 1/3 cup chicken or vegetable stock
- juice of1/2 lemon
- sea salt and pepper for seasoning
- spring onion, for garnish (optional)
- Using a processor, or chopping by hand, process cauliflower into small, rice size crumbs.
- Prepare the rest of ingredients and have everything ready before you start cooking this dish.
- Heat a teaspoon of ghee in a large frying pan over high heat. Add the chorizo and cook on both sides for 1-2 minutes, or until browned and crisp. Remove chorizo to a plate but reserve the fats that oozed from the sausage. Add prawns and cook on each side for 30 seconds, sprinkle with a little salt and remove to a plate. Finally, add the chicken with a little more ghee if the pan starts getting sticky. Cook chicken for about 6-7 minutes, until slightly browned on all sides. Remove to a side plate as well.
- Keeping the heat on medium, add olive or coconut oil to the same frying pan. Add onion, red peppers and chilli and cook for 2-3 minutes. Add saffron, paprika, garlic and a pinch of salt and stir through. The oil will start to get absorbed and the mixture will start to caramelise.
- Pretty much after you stir everything together, add white wine and let it bubble away for 30 seconds. Add tomato paste and stock and cook on low heat for 5 minutes until onion and red peppers are softened and the sauce is thickened slightly.
- Now, add back the pre-cooked chicken together with the cauliflower ‘rice’. Mix through, add a little more olive oil, chorizo and prawns. Stir and cook for about 2-3 minutes. Drizzle with some lemon juice to finish it off. Serve with some chopped green onions and a sprinkle of paprika.