Dr Rupy Aujla's spiced cauliflower and sweet potato bake with prawns
Dr Rupy Aujla is a practising NHS doctor whose personal story of using diet and lifestyle to reverse and prevent his own illness has inspired a mission to show the true health benefits of food.
Today Dr Rupy is stopping by the TM kitchen to prescribe a dose of healthy eating for us all, revealing how he believes simple changes to what we put on our plates is more powerful than any pill he will ever prescribe as a doctor.
Spiced cauliflower and sweet potato bake with prawns
Recipe taken from The Doctor's Kitchen by Dr Rupy Aujla
½ tsp turmeric
1 tsp chilli powder
5cm piece of root ginger, peeled and grated
6 tbsp extra virgin olive oil
2 limes, halved
2 shallots, quartered lengthways and peeled
300g cauliflower, broken into florets
300g sweet potato, cut lengthways into 2-3cm thick wedges
250g raw shelled jumbo prawns, deveined
100g spinach, finely chopped
Sea salt and freshly ground black pepper
Preheat the oven to 200C / 180C Fan / gas 6
Mix the spices, ginger and 5 tbsp of the olive oil in a bowl and season with salt and pepper. Squeeze in 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 over the spiced oil and coat the ingredients well, then bake in the oven for 35 minutes, stirring halfway through to ensure they cook evenly.
After the vegetables have been in the oven for 30 minutes, heat the remaining oil in a frying pan over a medium heat. Add the prawns, season with salt and pepper and saute for 2 minutes, then turn 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 – the residual heat will 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