Adapted from a recipe that appeared in Cuisine magazine. This recipe has become a firm favourite for both of us. Jo prefers scallops and I love prawns. The basic cauli rice base can be used wherever you want to substitute for normal rice or couscous in a recipe. 

Ingredients

• 1 medium cauliflower
• 2T butter
• 2T extra virgin olive oil
• 1 onion finely chopped
• 1 clove garlic, crushed
• Salt and freshly ground pepper
• Juice of 1 large lemon
• 2T finely chopped chives
• Pine nuts - lightly toasted
• As many scallops or prawns as you want!

Method

• Remove the cauliflower stalk and blitz the cauli in a processor until it's so fine that it ressembles rice grains.
• Heat 1T each of the butter and oil in a large non-stick pan over moderate heat.
• Add the onion and saute for 2-3 minutes, then add the garlic for another minute.
• Add the cauli, stir well, season well and cook until it starts to soften - about 10 minutes.
• Add the lemon juice and continue on low for about another 8-10 minutes.
• Stir in the chives and toasted pine nuts and set aside.
• Pat the scallops or prawns dry.
• Melt the remaining butter and oil and when sizzling, add the scallops or prawns and cook 1-2 minutes each side.
• Serve on a pile of cauli rice, with any remaining pan juices drizzled over the top.

Recipe by LCC Cook Prue - www.lowcarbcooking.co.nz