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Ingredients
Cauliflower purée
- 50 g Parmesan cheese cut into pieces (3 cm)
- 20 g unsalted butter
- 150 g milk
- 200 g pouring (whipping) cream
- 300 g cauliflower broken into florets, stalks and leaves included
Cauliflower rice
- 300 g cauliflower broken into florets (approx. 3cm)
- 20 g unsalted butter
- 1 - 2 tbsp lemon juice to taste
- 1 - 2 pinches salt to taste
- 1 - 2 pinches ground black pepper to taste
Brown butter prawns
- 20 g unsalted butter
- 60 g cauliflower broken into small florets (1-2 cm)
- 300 g whole green prawns peeled and deveined
- salt to taste
- ground black pepper to taste
- lemon juice for drizzling
- 4 egg yolks (optional - see Tips)
- flaked almonds toasted, to serve
- fresh chives cut into slices, to garnish
- Nutrition
- per 1 portion
- Calories
- 539.2 kcal / 2264.6 kJ
- Protein
- 28.9 g
- Fat
- 43 g
- Carbohydrates
- 9.2 g
- Fibre
- 2.7 g
- Saturated Fat
- 24.6 g
- Sodium
- 673.5 mg
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