Ingredients

The following ingredients have 4 Servings
  • handful of rocket lettuce
  • 12 unpeeled prawns
  • 150 gram cauliflower + some extra for garnishing
  • 1 dl milk
  • 1 dl cream
  • 50 grams hazelnuts + extra for garnishing
  • 1 tablespoon flour
  • 1 dl vegetable stock
  • Olive oil
  • pepper and salt to liking

Instruction

  • You will need the following cooking equipment:: Blender, Food processor, Pan with lid, Small knife
  • 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.