Seared tiger prawns & cauliflower with Preserved Lemon dressing

Step  0: Melt the butter and add the onion on a low/medium heat, cook until soft but not coloured. Add the cauliflower, garlic, zest and milk. Cover and cook for 20 mins. Allow to cool slightly before pureeing the mixture with a stick blender, season with salt to taste.
Step  1: Butterfly the prawns and place in a bowl with the finely sliced spring onions, microplaned garlic, salt and olive oil.
Step  2: Make the dressing. Cut the lemons into quarters and scoop out the flesh then finely dice the skins and combine it with the other ingredients and whisk together, season to taste
Step  3: Put a frying pan over a high heat, when the pan is very hot add the prawns, moving them regularly until cooked through. Plate the puree and sprinkle over the prawns, chop the dill and chives and add to the dressing and pour over.

Prep: 10 minutes
Cook: 20 minutes

Hard

Serves 2 people

A recipe that sounds a lot more complicated than it actually is, this dish is a great one to make for a dinner party starter or as a light supper. The sharp Preserved Lemon and Moscatel Vinegar dressing helps to cut through the rich, creamy cauliflower mash.

Ingredients

50g Butter
1 Onion Chopped
1/2 Cauliflower rough chopped
2 Cloves Garlic grated
1 Lemon Zest
300ml Milk
180g Tiger or King Prawns
1 Clove Garlic
2 tbsp Olive Oil
1 Spring Onion
Salt
2 Preserved Lemons
25ml Moscatel Vinegar
50ml Early Harvest Olive Oil
1/2 teaspoon Sugar
Salt and pepper
Dill
Chives

Method

Step 0: Melt the butter and add the onion on a low/medium heat, cook until soft but not coloured. Add the cauliflower, garlic, zest and milk. Cover and cook for 20 mins. Allow to cool slightly before pureeing the mixture with a stick blender, season with salt to taste.
Step 1: Butterfly the prawns and place in a bowl with the finely sliced spring onions, microplaned garlic, salt and olive oil.
Step 2: Make the dressing. Cut the lemons into quarters and scoop out the flesh then finely dice the skins and combine it with the other ingredients and whisk together, season to taste
Step 3: Put a frying pan over a high heat, when the pan is very hot add the prawns, moving them regularly until cooked through. Plate the puree and sprinkle over the prawns, chop the dill and chives and add to the dressing and pour over.

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