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Clean the cauliflower and cut it into florets. Bring the milk, cream and cauliflower florets to a boil. Place the lid onto the pan and let simmer for about 15 minutes on medium-low heat. When the cauliflower is tender, transfer into the blender.
Blend until the cauliflower gets smooth. Season with pepper and salt and pour back into the pan.
Finely chop the hazelnuts by using the food processor. Roast the hazelnuts in a dry medium-sized skillet along with a tablespoon of flour. Pour in the vegetable stock and stir until a sauce has formed.
Cut a few cauliflower florets into thin slices and set them aside. Remove the head from the prawns and make a cut alongside the backside of the prawn to remove the intestines.
Heat olive oil in a large skillet, bake the prawns for about 4 minutes. Season with some pepper and salt.
Scoop a spoonful of lukewarm cauliflower cream onto a plate, then place the baked prawns together with the finely sliced cauliflower and a handful of rocket lettuce on top of the cream. Take a little bit of the sauce and sprinkle with hazelnut crumbs.