How to make shrimp goulash with cauliflower and beans

A member of the brassica family of vegetables, along with Brussels sprouts, broccoli and cabbage, cauliflower has a range of antioxidants that can disarm potentially harmful free radicals and help to protect the body against cancer and heart disease. Smoky paprika and the anise flavour of caraway seeds transform juicy shrimp in this twist on a Hungarian classic. Cool yogurt and rice perfectly complement the rich spices. This recipe combines important health benefits along with great flavour. Here's how to make shrimp goulash with cauliflower and beans.

Preparation 5 minutes

Cooking 13 minutes

Serves 4

• 1 onion
• 30 g (2 tbsp) olive oil
• 1 clove garlic, crushed
• 1 head cauliflower, about 340 g (3/4 lb)
• 15 g (1 tbsp) paprika
• 5 g (1 tsp) caraway seeds
• 2 bay leaves
• 1 can (411 g/14 1/2 oz) chopped tomatoes
• 340 g (1 1/2 c) frozen green beans
• 302 g (2/3 lb) cooked large shrimp
• 170 g (3/4 c) plain yogurt

1. Finely chop the onion. Put the oil, onion and garlic in a large pot over medium-high heat. Cook for five minutes or until the onion is beginning to soften.

2. Break the cauliflower into bite-sized florets and add them to the pot. Stir in the paprika, caraway seeds and bay leaves. Cover and cook for two minutes.

3. Stir in the chopped tomatoes and 60 millilitres (four tablespoons) of boiling water. Return to a boil, reduce the heat slightly, cover and simmer for three minutes, or until the cauliflower is just tender.

4. Stir in the frozen green beans. Return to a boil, cover and cook for two minutes. Finally, add the shrimp and gently heat through for a minute. Serve topped with a large spoonful of yogurt.

Alternative ingredients

• Use frozen cooked shrimp if fresh shrimp are not available. Bring the sauce to a boil, add the frozen shrimp and simmer for two to three minutes until they have thawed. Don't boil the shrimp or they will be tough.

• Try skinless fresh salmon instead of shrimp. Cut 340 to 450 gram (3/4 to one pound) salmon fillet into bite-sized chunks and add them to the pan in step 4. Simmer for three to four minutes until cooked but still firm.

• Tender young cauliflower leaves and stalks are mild and sweet, and are just as nutritious as the florets. Although not used in this recipe, reserve leftover leaves and stalks for another use.
• This dish also works well served with potato gnocchi, small dumplings sold fresh or in vacuum packs.

Nutritional information: 232 calories • 13 grams fat • 4 grams saturated fat • 11 grams carbohydrates • 19 grams protein • 3 grams fibre