|Photo: © childsdesign|
Perhaps prawns and cauliflower don’t sound a likely combination but the way the cauliflower is cooked makes a great flavour match.
The cauliflower is first coated in a honey mustard dressing which creates sweet and slightly charred edges to the vegetable.
The prawns are given a spike from a chilli sauce with added lemon for brightness and all the flavours marry well in a sweet, nutty, sour combination.
Ingredients (serves 2)
For the prawns
- 250g raw king prawns
- quarter tsp Capsicana Chilli Co Habanero Sauce
- grated zest from quarter of a lemon
- 1 tsp lemon juice
- pinch salt
- pinch sugar
For the cauliflower
- 225g cauliflower
- 3-4 tbsp Yare Valley Oils Norfolk Honey & Mustard Dressing
- ½ tsp cumin seeds
- few coriander leaves
- 1 spring onion, finely sliced
- squeeze lemon juice
First marinate the prawns. Put the prawns into a bowl with the pepper sauce, lemon zest, salt, sugar and lemon juice and stir making sure the prawns are completely coated. Leave to marinate for 15 minutes.
To prepare the cauliflower remove the florets, keeping them in large chunks then take each floret and slice into 1cm thick pieces. Place in a bowl and add the honey mustard dressing, stirring to coat all of the cauliflower evenly.
Heat a large frying pan until it is very hot then tip in the cauliflower and let it sizzle and brown. Turn the cauliflower to sizzle the other side. Turn down the heat to continue cooking until the cauliflower becomes tender but still has a nutty bite to it.
Roughly crush the cumin seeds with a pestle and mortar and sprinkle the seeds over the cauliflower, stir gently to mix.
Add some oil to another frying pan, heat some olive until hot and tip in the prawns and cook them, stirring occasionally until they turn pink. This should only take a minute.
Arrange the cauliflower slices on plates, spoon over the prawns and garnish with the coriander and springs onions, finishing with a squeeze of lemon juice.