Karin's Spiced Sweet Potato Bake with Prawns and Cauliflower
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Perfect for this cold weather one of Karin's favourite recipes is a Spiced Lime Cauliflower with a Sweet potato Bake and prawns.
Serves 2 and a bit
Ingredients:
1/2 Tsp Tumeric
1 Tsp Chilli powder
5cm Piece of root ginger, peeled and grated
6 Tbsp Extra virgin olive oil
2 Limes
2 Shallots, peeled and quartered
300g Cauliflower, broken into florets
300g Sweet potato, cut into 2-3cm thick wedges
250g Raw shelled jumbo prawns, devined
100g Spinach, finely chopped
Sea sale and ground pepper
Method:
Preheat the oven to 200 c/ 180 c fan/ gas mark 6
Mix the spices, ginger and 5 tablespoons of the olive oil and season with salt and pepper. Then add the juice from the limes.
Finely chop the juiced lime halves. Spread them out in a baking tray with the shallots, cauliflower florets and sweet potato. Drizzle the spiced oil over the top and coat the ingredients well. Bake in the oven for 35 minutes, stirring halfway through to make sure they cook evenly.
After the vegetables have been in the oven for 30 minutes, heat the remaining oil in a frying pan on a medium heat. Add the prawns and season with salt and pepper and saute for 2 minutes. Then turn them over and saute for a further minute, or until cooked through. Remove from the heat, add the spinach, stir and cover the pan for 1-2 minutes to wilt the spinach.
Transfer the tangy baked cauliflower and sweet potato to a serving dish, fold in the prawns and spinach and dress it with the oil from the baking tray.
