Browned Butter Garlic Prawns with Cauliflower Puree
Simple and elegant. This is my copycat of a meal I had at a posh restaurant in the city which cost 4 times as much as making it at home! Please use fresh prawns for this, not frozen ones. It makes a huge difference. Believe me, I've tried this with frozen before - not good!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz / 300 g peeled prawns ((12 to 14 large prawns) (about 500g whole unpeeled prawns))
- 2 cloves garlic (, crushed)
- 2 tbsp olive oil
- Salt and pepper
- 3 tbsp white wine
- 3 tbsp salted butter
- 2 garlic cloves (, smashed (Note 1))
- 1/2 medium cauliflower (, broken into florets)
- 1 to 3 tbsp butter ((or to taste))
- 1/3 to 2/3 cup milk
- Salt and pepper
- Parsley (, finely chopped)
Instructions
- 1
Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
- 2
Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.
- 3
Browned Butter
- 4
Cook Prawns
- 5
To Serve