Harissa Prawns with Coconut Cauliflower Rice

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Admittedly cauliflower rice has never been something that sounded very appetising to me, but in fairness I’d never actually tried it before. When I saw this recipe by Easy Peasy Foodie I was really tempted to give it a try. After making a version of another one of her recipes recently for a pork stroganoff I had every faith it was going to taste great. The recipe is gluten free so I have already been able to recommend it to friends and family who are gluten intolerant. Even if you are a meat eating, carb lover I can guarantee you’ll love this healthy prawn dinner and the cauliflower rice is incredible!

The recipe serves 3-4


400g king prawns (I prefer to use raw)

1 lemon, juice only

6 teaspoons harissa paste (you should be able to find this in the Mexican section of most supermarkets)

2 tablespoons olive oil or coconut oil

1 onion, sliced

1 medium courgette, sliced

1 red pepper, chopped

1 yellow pepper, chopped

3 cloves garlic, crushed or grated

400g tin chopped tomatoes

1 tablespoon honey

1 teaspoon cumin seeds

100g creamed coconut (I used Pataks)

1 medium cauliflower, blitzed to a rice like texture or chopped finely (be careful no to over process)

2 tablespoons fresh coriander, chopped (plus extra for garnish)


  1. Mix the harissa and lemon juice in a large bowl and add the prawns. Cover the prawns in the marinade and put to one side.
  2. In a large frying pan or wok, add 2 tablespoons of oil. When the oil has heated stir in the onion and cook for 2-3 minutes until the onion is just starting to brown.
  3. Add courgette and peppers and continue to stir fry for a few minutes until the courgette is nicely browned, turn down the heat and add the garlic. Cook for a further minute.
  4. Add the tomatoes and a pinch of salt and pepper. Bring to the boil, then turn down the heat and simmer for 5 minutes.
  5. Stir in the prawns and the marinade as well as the honey. Cook for 3-5 minutes until the prawns are fully cooked and piping hot.
  6. Heat 1 tablespoon of oil in a separate large frying pan or wok, add the cumin seeds and gently fry for 1 minute over a low heat. Add the creamed coconut and allow to gently melt.
  7. Add the cauliflower and turn up the heat to medium. Stir fry for 2-3 minutes or until the cauliflower is cooked through, but still has a good amount of ‘bite’.
  8. Turn off the heat and stir through the fresh coriander.