Cauliflower risotto with brown butter prawns

Cauliflower risotto with brown butter prawns

4.3 49 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

Cauliflower purée

Parmesan cheese cut into pieces (3 cm)
50 g
unsalted butter
20 g
milk
150 g
pouring (whipping) cream
200 g
cauliflower broken into florets, stalks and leaves included
300 g

Cauliflower rice

cauliflower broken into florets (approx. 3cm)
300 g
unsalted butter
20 g
lemon juice to taste
1 - 2 tbsp
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Brown butter prawns

unsalted butter
20 g
cauliflower broken into small florets (1-2 cm)
60 g
whole green prawns peeled and deveined
300 g
salt to taste
ground black pepper to taste
lemon juice for drizzling
egg yolks (optional - see Tips)
4
flaked almonds toasted, to serve
fresh chives cut into slices, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 673.5 mg

Protein 28.9 g

Energy 2264.6 kJ / 539.2 kcal

Fat 43 g

Fibre 2.7 g

Saturated Fat 24.6 g

Carbohydrates 9.2 g

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Australia and New Zealand

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