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

Scale

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)

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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.