Cauliflower risotto with brown butter prawns
TM6 TM5

Cauliflower risotto with brown butter prawns

4.3 (30 rating)

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
Fibre
2.7 g
Sodium
673.5 mg

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