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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
- 2264.6 kJ / 539.2 kcal
- Protein
- 28.9 g
- Carbohydrates
- 9.2 g
- Fat
- 43 g
- Saturated fat
- 24.6 g
- Fiber
- 2.7 g
- Sodium
- 673.5 mg
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