Garlic-Lime Prawns with Creamy Poblano Sauce and Cilantro Cauliflower Rice

Preheat your oven broiler to high and line a baking sheet with foil. Place 3 raw poblano peppers and 1 raw jalapeño pepper on the sheet. Broil for 8 to 10 minutes, turning occasionally, until the skins are completely charred and blistered.

Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the charred skins, discard the stems and seeds, and roughly chop the flesh.

Prepare the cauliflower rice: cut 1 large raw cauliflower head into florets. Place them in a food processor and pulse until the mixture has a texture resembling grains of rice. Set aside.

Finely mince 6 garlic cloves. Finely chop 3 green onions. Chop 1 large bunch of fresh cilantro to yield about 1 cup of chopped herbs.

In a high-speed blender, combine the chopped roasted poblanos, roasted jalapeño, the scooped flesh of 1 ripe avocado, 1/2 cup low-sodium vegetable broth, half of the minced garlic (3 cloves), the juice of 1 fresh lime, 1/2 cup of the chopped cilantro, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until completely smooth and velvety. Transfer to a small saucepan and keep warm over very low heat.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the remaining minced garlic and chopped green onions, sautéing for 1 minute until fragrant.

Add the riced cauliflower to the skillet. Stir-fry constantly over high heat for 5 to 7 minutes until the cauliflower is tender-crisp and any moisture has evaporated. Stir in the remaining 1/2 cup of cilantro, the zest of 1 lime, and the juice of 1/2 lime. Season with salt and black pepper to taste, then transfer to a serving dish and cover to keep warm.

Pat 1.5 pounds of raw prawns dry with paper towels. Toss them in a bowl with 1 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Wipe out the skillet used for the cauliflower and return it to high heat with 1 tablespoon of olive oil. Add the seasoned prawns in a single layer. Sear for 2 minutes on the first side, flip, and cook for another 1 to 2 minutes until they turn pink and opaque. Squeeze the remaining juice from the other 1/2 lime over the prawns in the last 30 seconds of cooking.

To serve, divide the warm cilantro cauliflower rice among four plates. Top with the seared garlic-lime prawns and drizzle generously with the warm, creamy poblano sauce. Garnish with additional fresh cilantro leaves if desired.