Posh Prawns With Cauliflower


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.

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Posh prawns with cauliflower
Veronique van Ohmydish

Made by Véronique

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

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-07-2023

30 minutes 4 people Starters
Posh prawns with cauliflower


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  • 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

Kitchen equipment

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  • Blender
  • Food processor
  • Saucepan with lid
  • Small knife
  • Medium frying pan

Posh Prawns With Cauliflower

30 minutes 4 people Starters

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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.

Posh prawns with cauliflower
Posh prawns with cauliflower

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!

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