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

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

1

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.

2

Butterfly the prawns and place in a bowl with the finely sliced spring onions, microplaned garlic, salt and olive oil.

3

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.

4

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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