Rice the cauliflower by either pulsing in a food processor until it resembles rice or grate using a box grater

In a large fry pan saute the onion, celery and capsicum in a splash of olive oil, over a medium high heat for 2 minutes

Stir through the Mexcellent paste, Man Rub and butter. Add riced cauliflower to the pan

In a separate fry pan, saute sliced chorizo, streaky bacon and prawns for about 4 minutes until there is a little colour on the chorizo and bacon

Add the chorizo, bacon and prawns to the cauliflower, along with 1 cup of beef stock. Cook over a medium high heat for about 10 minutes until most of the stock is absorbed.

Garnish with fresh chopped parsley