Browned Butter Garlic Prawns with Cauliflower Puree

Method10 steps

1. 1

   Step 1: Gently toss the peeled raw prawns (300 g) with the crushed prawn garlic (2), olive oil (2 tbsp) and prawn salt and pepper. Leave to marinate for 10 minutes while you prepare the cauliflower and browned butter.

   Marinate the prawns · 10 minUses 300 g fresh raw peeled prawns · 2 garlic cloves, crushed · 2 tbsp olive oil · Salt and black pepper for the prawns, to taste

2. 2

   Step 2: Bring enough water to boil the cauliflower (½ medium) florets to a boil. Add the florets and boil for about 10 minutes, until soft.

   Boil cauliflower until soft · 10 minUses Water, enough to boil the cauliflower florets · ½ medium cauliflower, broken into florets

3. 3

   Step 3: While the cauliflower cooks, put the separate 3 tbsp salted butter and the two smashed garlic cloves in a small silver-coloured saucepan or frying pan over medium heat. Watch as the butter foams, begins to brown and smells nutty, with little brown flecks appearing.

   Uses 3 tbsp salted butter for browning · 2 garlic cloves, peeled and smashed into large pieces

4. 4

   Step 4: When the smashed garlic is golden brown, lift it out into a small bowl. Leave the butter in the pan to finish browning.

   Uses Golden smashed garlic pieces

5. 5

   Step 5: When the butter is golden brown, take the pan off the heat. Carefully pour the golden butter into the bowl with the browned garlic, leaving the dark specks behind in the pan. About 2 tbsp browned butter should remain; discard the solids left in the pan.

   Uses Golden butter from the pan, leaving dark solids behind · Golden browned garlic pieces

6. 6

   Step 6: Drain the soft cauliflower and let it cool slightly. Transfer it to a blender or food processor. Add butter to taste from the 1–3 tbsp purée allowance, ⅓ cup milk and the purée salt and pepper. Blend until smooth, adding extra milk from the remaining allowance only as needed. Keep the purée warm; if using a blender, follow its instructions for venting warm food safely.

   Uses Drained soft cauliflower florets · 1–3 tbsp butter for the purée, to taste · ⅓ cup milk to start the purée · Extra milk from the remaining allowance, if needed · Salt and black pepper for the purée, to taste

7. 7

   Step 7: Heat a skillet over high heat without adding oil. Add the marinated prawns and cook the first side for about 50 seconds, until the underside has a hint of golden brown.

   Cook the first prawn side · 1 minUses Prawns coated in garlic and olive oil

8. 8

   Step 8: Turn the prawns and cook the second side for about 30 seconds.

   Cook the second prawn side · 1 minUses Prawns after cooking the first side

9. 9

   Step 9: Add the 3 tbsp white wine and cook for another 30 seconds, or until the wine has evaporated and the prawns are opaque and cooked through. Continue briefly if needed to reach that endpoint.

   Cook prawns with the wine · 1 minUses Prawns after cooking both sides · 3 tbsp white wine

10. 10

    Step 10: Spread about 1 cup of the prepared cauliflower purée onto each of two plates. Divide the cooked prawns equally between them, drizzle with the prepared garlic browned butter and sprinkle with chopped parsley. Set any extra purée aside.

    Uses About 1 cup purée per plate, for two plates · Cooked garlic prawns · Prepared browned butter and garlic for drizzling · Finely chopped parsley, to serve