Cauliflower Purée with Parsley & Chili Prawns

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This meal is one worth cooking for yourself or for a party of people you’re trying to impress. The prawns combined with the perfectly paired spices, resting atop a bed of puréed cauliflower, feels like something you would find yourself eating at a 5 star restaurant, for half the price. As always, feel free to adjust the level of spice to your comfort — removing the seeds from the chili pepper will help if you’re working with a slightly hotter pepper (which you can tell from smell).

Cauliflower Purée with Parsley & Chili Prawns

Ingredients for 2 servings
-1 small cauliflower
-160 g prawns
-10 g fresh flat-leaf parsley
-60 g whipping cream
-1/2 chili pepper
-2 cloves garlic
-20 g butter
-2 tbsp olive oil
-A pinch of nutmeg
-Salt

Instructions

  • Defrost prawns if necessary.
  • Wash cauliflower, cut into florets and cook in salted water for 15 min.
  • In the meantime, peel and slice garlic.
  • Wash, halve, de-seed, and finely dice chili.
  • Wash parsley, shake dry and chop.
  • Heat olive oil and 1 tsp butter in a pan. Add garlic and chili to the pan and fry briefly.
  • Place prawns in the pan and fry for 20-30 sec. per side. Remove the pan from the stove.
  • Salt prawns, add parsley, and mix everything well.
  • Drain cauliflower. Add cream and 1 tsp butter, season with nutmeg and purée with a mixer.
  • Serve cauliflower purée with prawns.
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    Nutrition facts per serving:
    Seafood
    Time: 30
    Calories: 403
    Protein: 28
    Fat: 26
    Carbohydrate: 17

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