Ingredients:
Method:
- ½ head of cauliflower
- 1 tbsp paprika
- 2 large bell peppers
- 200g jumbo prawns
- 150g chopped chorizo
- Handful of mixed leaves
- 1 tbsp coconut oil
Method:
- Preheat oven to 180 degrees.
- Prepare the bell peppers, by chopping off the top and scooping out the contents.
- Chop the cauliflower in to small pieces. Add to the food processor with 1 tbsp of paprika and blend.
- Stuff the bell peppers with the cauliflower cous cous and leave to bake in the oven for 25 minutes.
- Add coconut oil to a pan, along with prawns and allow to fully cook. Add slices of chorizo and keep stirring to coat prawns in the juice from the chorizo.
- When the bell peppers begin to wilt and the cauliflower cous cous starts to crisp up they are ready to serve.