Grilled Prawns with Cauliflower Tabbouleh

Serves 6


  • 4 to 5 pounds fresh prawns (salt-water jumbo shrimp), shells and heads on
  • 1/2 cup macadamia nut oil
  • 8 garlic cloves, minced
  • 3 tablespoons za’atar spice blend
  • 2 tablespoons red pepper flakes
  • coarse sea salt

For The Tabbouleh:

  • 1 head cauliflower, cut into florets
  • 3 tablespoons macadamia nut oil
  • 1 large red onion, minced
  • 3 garlic cloves, minced
  • coarse sea salt and freshly ground white pepper
  • grated zest and juice of 1 lemon
  • 1/2 tablespoons za’atar spice blend
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • fresh mint and cilantro leaves, for garnish
  • 3 lemons, cut into 8 wedges each, for serving


  1. In a large resealable bag or large bowl, toss the prawns with the oil, garlic, za’atar, and red pepper flakes. Cover and marinate in the refrigerator overnight.
  2. To make the tabbouleh, pulse the cauliflower florets in a food processor until about the size of couscous.
  3. Heat the oil in a large sauté pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the cauliflower, season with salt and white pepper, and sauté until just barely cooked, 3 to 4 minutes.