Prawns with Spiced Cauliflower and Chorizo

Cauliflowers have been so delicious lately that I have included them in almost every family dinner. I think Wilbur is almost expecting Cauliflower ice-cream to turn up in the freezer.  Love a good Cauli. Searching in my cooking treasure trove for a seafood and cauliflower recipe unearthed this gem. The original recipe by Philip Johnson uses scallops and fewer vegetables so feel free to replace the prawns with scallops.  Alternatively, if you are not a seafood fan, this would be delicious with cooked chicken breast shards.  Enjoy!

Preparation    15 - 20 minutes  (bit longer depending on your prawn peeling speed!)

Cooking           10 minutes

Serves              4

Ingredients

Mix together and prepare

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

1 teaspoon Ground Fennel

½ teaspoon Smoked Paprika

¼ teaspoon Ground Turmeric

for the spice mixture 

also use

Splash Australian Olive Oil

2 tablespoons butter

1 kg King Prawns – then peel and de-vein

1 – 1 ½  good quality Chorizo – thinly sliced or diced if preferred

2 small Red Onions – finely sliced

¼  pumpkin cut into small cubes    part - cooked prior to use

½ cauliflower – cut into small florets (not too tiny) and   part - cooked prior to use

½ capsicum – finely sliced

1 cup of frozen peas – allow to thaw a little

Good handful baby spinach leaves

3 tablespoons Raisins   These are pre-soaked in the Sherry

Dash of good sherry (dry or .. I used Olo Rosso)

1 tablespoon flaked almonds – toasted

Fresh fennel fronds – finely chopped or use dill or even a little chopped parsley

Salt and Pepper to taste

Method

Sear the prawns. Remove from heat and keep warm. 

Heat a little olive oil and the butter in a wide frypan over medium heat.

Add the onions then add the part-cooked cauliflower and capsicum tossing to cook.

Sprinkle over the spices then mix through the pumpkin and chorizo. 

Add the peas and soaked raisins.

Toss the prawns in to warm through.

When the pumpkin is cooked and cauliflower still has a little bite  -  remove from heat.

Stir the spinach leaves through to wilt slightly.

Taste and add salt and pepper to your taste.

Arrange on serving plate and scatter over some of the fresh fennel and the toasted almonds

TIPS AND HINTS if you forget to pre-cook the cauliflower and pumpkin, just sauté them first prior to adding remaining ingredients.

Enjoy!   Colleen