Cauliflower risotto with brown butter prawns

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