Creamy Cauliflower Seafood Medley Recipe
Savour the warmth of our Creamy Cauliflower Seafood Medley, a heartwarming chowder that melds the natural sweetness of seafood with the lush creaminess of cauliflower. This low-carb delight is perfect for a nourishing, flavourful meal on any day.
Ingredients:
- 1 large head cauliflower, cut into small florets
- 200g mussels, cleaned
- 200g snapper fillet, diced
- 200g green king prawns, peeled and deveined
- 1 litre chicken broth
- 1 large onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 200g cherry tomatoes, halved
- 4 cloves garlic, minced
- Juice of 1 lemon
- 4 slices bacon, chopped
- 1 red chilli, finely sliced
- Fresh parsley and coriander, chopped for garnish
Instructions:
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1 Roast Cauliflower
Roast small cauliflower florets in an oven at 200°C for about 20 minutes until golden, set aside for garnish.
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2 Cook Base Ingredients
Lightly pan-fry chopped bacon in a pot over medium heat for about 5 minutes, then add and sauté onions, carrots, celery, and garlic for another 7-10 minutes until softened.
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3 Simmer Chowder
Add cauliflower and chicken broth to the pot and simmer for about 15 minutes until the cauliflower is soft enough to blend to desired consistency.
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4 Add Seafood
Mix in mussels, snapper, and prawns, cooking for about 8-10 minutes until the seafood is thoroughly cooked. Stir in tomatoes, herbs, and squeeze in the juice of one lemon.
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5 Garnish and Serve
Ladle the chowder into bowls, garnish with roasted cauliflower, crispy bacon, chilli, and fresh herbs, ready to serve immediately.