Posh prawns with cauliflower

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!