Pat the prawns dry: Use kitchen paper to thoroughly dry the prawns. This step is crucial — wet prawns will steam instead of sear, and you’ll miss that lovely golden crust. You should see the paper coming away completely dry.

Sear the prawns: Heat the olive oil in a large skillet over medium-high heat until it shimmers and you see faint wisps of smoke. Add the prawns in a single layer — do not crowd them — and let them cook undisturbed for 90 seconds. The underside should turn a deep coral pink with golden-brown spots. Flip and cook for another 60 seconds, until the prawns are opaque throughout and curl into tight C-shapes. Transfer to a plate.

Sauté the aromatics: Reduce the heat to medium. Add 1 tablespoon of the butter to the same skillet. Once it melts and sizzles, add the diced onion. Cook for 2 minutes, stirring occasionally, until the onion turns translucent and smells sweet. Stir in the garlic and cook for 30 seconds, until fragrant — you’ll smell it immediately.

Cook the cauliflower rice: Add the cauliflower rice to the skillet, along with the stock, salt, pepper, and smoked paprika. Stir everything together, then spread it into an even layer. Cover the skillet with a lid and let it steam for 4 minutes. The cauliflower should be tender but not soggy — it should still have a slight bite when you taste it.

Finish with butter and lime: Remove the lid. Add the remaining 2 tablespoons of butter, the lime juice, and the lime zest. Stir until the butter melts completely and coats every grain of cauliflower rice. The mixture should look glossy and smell bright and citrusy.

Return the prawns: Add the cooked prawns back to the skillet, along with any juices that collected on the plate. Sprinkle over the chopped coriander and, if using, the chilli flakes. Toss gently to combine, then remove from the heat immediately. The prawns should glisten and the coriander should stay vivid green.

Rest briefly before serving: Let the skillet sit off the heat for 1 minute. This allows the flavours to meld and the juices to settle into the cauliflower rice. Serve straight from the pan.