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Cauliflower risotto with brown butter prawns

Cauliflower risotto with brown butter prawns
4.3 49 ratings
Prep. 15 min
Total 45 min
4 portions
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Ingredients

Cauliflower purée
  • Parmesan cheese cut into pieces (3 cm)
    50 g
  • unsalted butter
    20 g
  • milk
    150 g
  • pouring (whipping) cream
    200 g
  • cauliflower broken into florets, stalks and leaves included
    300 g
Cauliflower rice
  • cauliflower broken into florets (approx. 3cm)
    300 g
  • unsalted butter
    20 g
  • lemon juice to taste
    1 - 2 tbsp
  • salt to taste
    1 - 2 pinches
  • ground black pepper to taste
    1 - 2 pinches
Brown butter prawns
  • unsalted butter
    20 g
  • cauliflower broken into small florets (1-2 cm)
    60 g
  • whole green prawns peeled and deveined
    300 g
  • salt to taste
  • ground black pepper to taste
  • lemon juice for drizzling
  • egg yolks (optional - see Tips)
    4
  • flaked almonds toasted, to serve
  • fresh chives cut into slices, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 673.5 mg
Protein 28.9 g
Calories 2264.6 kJ / 539.2 kcal
Fat 43 g
Fibre 2.7 g
Saturated Fat 24.6 g
Carbohydrates 9.2 g

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