If you’re craving a dish that feels both elegant and comforting, the Browned Butter Garlic Prawns with Cauliflower Puree Recipe is your new best friend in the kitchen. This dish combines succulent prawns seared in richly nutty browned butter infused with garlic, perfectly paired with a silky, creamy cauliflower puree that’s light and luscious. Every bite is a harmonious dance of flavors and textures that feels fancy yet remains surprisingly simple to prepare. Whether you’re treating yourself on a weeknight or impressing guests, this recipe is an absolute winner that I can’t wait for you to try.
Ingredients You’ll Need
The magic of the Browned Butter Garlic Prawns with Cauliflower Puree Recipe is in its straightforward, high-quality ingredients. Each one plays a vital role, from the freshness of the prawns to the creamy smoothness of the cauliflower puree, creating a dish that’s bursting with flavor and perfect balance.
- 10 oz / 300 g peeled prawns: Opt for large, fresh prawns to get that tender chew and fresh seafood taste.
- 2 cloves garlic, crushed: Garlic provides that punch of aroma and a subtle spicy depth.
- 2 tbsp olive oil: Helps gently coat the prawns and carry flavors.
- Salt and pepper: Essential seasonings to elevate every component to its best.
- 3 tbsp white wine: Adds acidity and complexity, perfect for deglazing the pan.
- 3 tbsp salted butter: This is the star for browning and enriching the prawns.
- 2 garlic cloves, smashed: These infuse the browned butter with extra garlicky goodness.
- 1/2 medium cauliflower, broken into florets: The base for the puree, it becomes velvety when cooked and blended.
- 1 to 3 tbsp butter: Adds richness and shine to the puree.
- 1/3 to 2/3 cup milk: Adjust for desired puree consistency, lending smoothness without heaviness.
- Salt and pepper: To taste, ensuring the puree sings with flavor.
- Parsley, finely chopped: Adds a fresh, vibrant pop of color and a herbal note at the finish.
How to Make Browned Butter Garlic Prawns with Cauliflower Puree Recipe
Step 1: Marinate the Prawns
Start by combining your peeled prawns with crushed garlic, olive oil, salt, and pepper in a bowl. Use your fingers to toss everything gently so each prawn is lightly coated with garlicky goodness. Let the prawns rest for about 10 minutes, allowing the flavors to meld and the prawns to absorb those aromatics perfectly.
Step 2: Prepare the Cauliflower Puree
While the prawns are marinating, bring a pot of water to a boil and cook the cauliflower florets until they’re soft and tender—about 10 minutes. Drain them well, then transfer to a blender or food processor. Add butter, starting with 1 tbsp and increasing to taste, along with 1/3 cup of milk, salt, and pepper. Puree until the texture is luxuriously smooth, adding more milk if needed. Keep the puree warm in the blender with the lid on while you cook the prawns.
Step 3: Brown the Butter with Garlic
In a large skillet over medium heat, melt the salted butter along with the smashed garlic cloves. Stir continuously and watch carefully—the butter will foam and then start to brown, releasing a fragrant nutty aroma that’s utterly irresistible. This browned butter is key for building that deep, savory flavor in your prawns.
Step 4: Cook the Prawns
Once your butter has browned, remove the garlic cloves and add your marinated prawns to the skillet. Sear them for 2–3 minutes on each side until they turn pink and opaque, and develop a lovely golden crust from the browned butter. Be careful not to overcook, since prawns turn rubbery if left too long.
Step 5: Deglaze and Finish
Pour the white wine into the hot pan to deglaze, scraping up all those tasty browned bits from the bottom. Allow the wine to reduce slightly to concentrate its flavor and coat the prawns in that delicious, buttery, garlicky sauce. Remove from heat and sprinkle with finely chopped parsley to brighten up the plate.
How to Serve Browned Butter Garlic Prawns with Cauliflower Puree Recipe
Garnishes
A sprinkle of fresh parsley not only adds a burst of color but also balances the richness with a fresh herbal note. For an extra touch, a squeezable wedge of lemon brightens the whole dish beautifully, cutting through the butter with a citrus spark.
Side Dishes
This dish shines on its own but also pairs wonderfully with a crisp green salad or steamed asparagus. If you want a carb option, a simple garlic butter toasted bread or some herb-seasoned quinoa will soak up every bit of that glorious butter sauce.
Creative Ways to Present
For a stunning presentation, spoon the cauliflower puree into the center of your plate, creating a smooth bed for the prawns arranged on top. Drizzle extra browned butter sauce around and finish with a light dusting of paprika or chili flakes for a hint of color and warmth. This elevates the dish from everyday to truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Browned Butter Garlic Prawns with Cauliflower Puree Recipe, store the prawns and cauliflower puree separately in airtight containers. This keeps textures fresh and prevents the puree from becoming too thick or the prawns from overcooking when reheated.
Freezing
The cauliflower puree freezes well, so feel free to make a larger batch and freeze portions in freezer-safe containers. Prawns, however, are best enjoyed fresh, as freezing can affect their texture and taste after cooking.
Reheating
When ready to serve leftovers, gently reheat the cauliflower puree on low heat, stirring occasionally to restore its creamy consistency with a splash of milk if needed. Reheat prawns quickly in a hot pan for a minute or two to warm through without drying them out.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns can work well as long as they are fully thawed and patted dry before marinating to ensure the garlic and butter flavors stick properly.
What’s the secret to perfect browned butter?
The key is to cook the butter over medium heat while stirring constantly, watching closely as it foams and turns a golden brown color with a nutty aroma—this happens quickly so don’t walk away!
Can I substitute cauliflower with another vegetable for the puree?
Absolutely! Steamed potatoes, parsnips, or even a mix of cauliflower and potatoes can make a great creamy base, but cauliflower keeps it light and slightly sweet.
Is this dish gluten-free?
Yes, the Browned Butter Garlic Prawns with Cauliflower Puree Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
Can I use other seafood instead of prawns?
Sure! Scallops or firm white fish fillets can also be delicious, but adjust cooking times accordingly to avoid overcooking.
Final Thoughts
This Browned Butter Garlic Prawns with Cauliflower Puree Recipe is one of those dishes that feels like a treat every time you make it. With its incredible depth of flavor, introduction to browning butter, and the silky smooth puree, it’s a guaranteed crowd-pleaser that’s easy enough for any cook to whip up on a whim. I hope you’ll give this recipe a go and find as much joy in making and savoring it as I do!
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Browned Butter Garlic Prawns with Cauliflower Puree Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: European
- Diet: Low Fat
Description
This Browned Butter Garlic Prawns with Cauliflower Puree recipe delivers a rich and flavorful seafood dish perfect for a quick yet elegant meal. Tender prawns are marinated in garlic and olive oil, then sautéed in fragrant browned butter and white wine. Served alongside a creamy, smooth cauliflower puree, this recipe balances indulgence and healthfulness with simple, fresh ingredients.
Ingredients
For the Garlic Prawns
- 10 oz / 300 g peeled prawns (12 to 14 large prawns, about 500g whole unpeeled prawns)
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 tbsp white wine
- 3 tbsp salted butter
- 2 garlic cloves, smashed (Note 1)
For the Cauliflower Puree
- 1/2 medium cauliflower, broken into florets
- 1 to 3 tbsp butter (or to taste)
- 1/3 to 2/3 cup milk
- Salt and pepper, to taste
- Parsley, finely chopped (for garnish)
Instructions
- Marinate Prawns: In a bowl, combine the peeled prawns, crushed garlic, olive oil, salt, and pepper. Toss gently using your fingers to ensure the prawns are evenly coated. Set aside for 10 minutes to allow the flavors to meld.
- Prepare Cauliflower Puree: Boil the cauliflower florets in salted water until tender, about 10 minutes. Drain and let cool slightly. Transfer to a blender or food processor, add butter, 1/3 cup of milk, salt, and pepper. Puree until smooth, adding more milk as needed to achieve your desired consistency. Keep the puree warm by leaving it in the blender with the lid on.
- Brown the Butter: In a large skillet over medium heat, melt the salted butter with the smashed garlic cloves. Cook until the butter turns golden brown and emits a nutty aroma, about 3 to 4 minutes, being careful not to burn it. Remove the garlic cloves after browning.
- Cook the Prawns: Increase the heat to medium-high. Add the marinated prawns to the browned butter and sauté for 2 to 3 minutes per side until they turn pink and are cooked through. Pour in the white wine and cook for another minute, allowing the alcohol to evaporate and the sauce to reduce slightly. Season with additional salt and pepper if needed.
- Plate and Garnish: Spoon the cauliflower puree onto plates. Top with the browned butter garlic prawns. Sprinkle finely chopped parsley over the dish for a fresh finish. Serve immediately to enjoy the optimal flavors and textures.
Notes
- Note 1: Smashed garlic cloves are used for browning butter to infuse the butter with a subtle garlic flavor, then removed before serving.
- The milk quantity in the cauliflower puree can be adjusted depending on your preferred texture—use less for a thicker puree and more for a creamier consistency.
- Ensure not to overcook the prawns as they can become rubbery; they are done once they turn pink and curl slightly.
