Ingredients:
1 x tsp extra virgin olive oil
1 x large red capsicum, chopped
1 x medium zucchini, grated
1 x medium red onion, diced
2 x cloves of garlic, chopped (replace with garlic paste for convenience)
1 x 400g tin of diced tomatoes
1 x tbsp Cajun seasoning
1kg of cauliflower, riced (I used pre-packed/made. Birdseye brand from Coles do 500g bags in the freezer section)
¾ cup of milk, or unsweetened non-dairy milk (I used coconut milk)
½ x tsp salt, divided
¼ x tsp pepper
1 x bay leaf
60g (½ cup) x grated cheddar cheese (I used Grated Lite tasty, shredded cheese)
600g x prawns (I used frozen wild peeled prawns)
¼ cup parsley, chopped (I used coriander, because it’s what I had on hand)
1 x tsp hot sauce, optional, for serving
Directions:
Heat the oil in a large sauté pan over medium heat.
When the oil is hot, add the capsicum and onions and sauté until the veggies are tender and beginning to golden, about 5 mins.
Add the garlic and cook until fragrant, about 30 seconds.
Add the zucchini and tomatoes, Cajun seasoning and ¼ tsp of salt and bring to the simmer.
Cover and reduce heat to low.
Meanwhile, grate the cauliflower (minus the stem) into rice-like bits. Or do what I did and dump the pre-grated cauliflower into a medium saucepan.
Add the milk, remaining ¼ tsp salt and the bay leaf. Bring to the simmer over medium-low heat and cook, stirring frequently, until the cauliflower is very tender, about 8-10 mins.
Season with salt and pepper and stir in the cheese. Cover and keep warm over low heat.
Finally, add the prawns to the tomato mix, cover and cook over low heat, stirring once, until the prawns are pink, about 8-10 mins.
Divide the “grits” among 4 and top with the prawn mix.
Sprinkle with parsley (or herb of choice) and a squeeze of lime.
FYI – This is the ultimate low calorie, high protein, fast, delicious and nutritious meal prep meal ever!
