Posh prawns with cauliflower

Name: Posh prawns with cauliflower
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 persons
Cuisine: World
Ingredients: Handful of rocket leaves; 12 unpeeled prawns; 150 grams cauliflower + extra to garnish; 100 ml whole milk; 100 ml cream; 50 grams hazelnuts + extra to garnish; 1 tablespoon of flour; Olive oil; 100 ml vegetable stock; Salt and pepper

This impressive starter of prawns with cauliflower is a taste sensation! A perfect dish for special occasions. Recipe for 4 people, ready in 30 minutes.

Recipe posh prawns with cauliflower

Made by Véronique

Published at 2014-11-09, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

20 minutes

Time cooking

10 minutes

Total time

30 minutes

Preparation – 20 minutes

Wash 150 grams of cauliflower and cut into florets. Bring the milk and cream to a boil and add the cauliflower florets.

Place the lid on the pan and cook over a low heat for 15 minutes. Put the cauliflower in the blender as soon as it is cooked. Blitz until smooth, then season with salt and pepper. Pour the contents of the blender back into the pan.

Finishing the posh prawns with cauliflower – 10 minutes

Finely chop 50 grams (+ a few extra) hazelnuts using a food processor. Toast 50 grams of the hazelnuts in a dry medium-sized frying pan, add a tablespoon of flour, then pour in the vegetable stock and stir until a sauce has formed.

Cut a few cauliflower florets into thin slices. Remove the heads from the prawns and make a cut along the back of the prawns to remove the intestinal tract. Heat the olive oil in a large frying pan and sauté the prawns for 4 minutes. Season with some salt and pepper.

Presentation (optional)

Smear a spoonful of lukewarm cauliflower cream onto a plate, then place the cooked prawns, the finely sliced cauliflower, and a handful of rocket leaves over of the cream.

Drizzle the hazelnut sauce over the plate and finish with the finely chopped hazelnuts. Bon appetit!