Christmas Cauliflower Purée Wreath with Garlic Shrimp, Creamy Spinach and Almond Crumble

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a 24 cm ring mold or Bundt-style pan with a little of the butter.

2. 2

   Boil the cauliflower in salted water for 10 to 12 minutes, until very tender. Drain very well and let it sit for 5 minutes to release steam.

3. 3

   Blend the hot cauliflower with 30 g (2 tbsp) butter, 40 g (1 1/3 oz) Parmesan, the egg, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the nutmeg until you have a thick, smooth purée.

4. 4

   Transfer the purée to the mold, pressing it evenly to form a ring. Bake for 20 to 25 minutes at 220°C / 425°F, until firm and lightly golden around the edges.

5. 5

   While the wreath bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the shallot with 2 garlic cloves for 2 to 3 minutes.

6. 6

   Add the spinach and cook, stirring, until wilted. Stir in the heavy cream, 20 g (2/3 oz) Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 to 3 minutes until creamy. Keep warm.

7. 7

   Toss the shrimp with the remaining 1 tablespoon olive oil, the remaining garlic, sweet paprika, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

8. 8

   Heat a wide skillet over medium-high heat and sauté the shrimp for 1 to 2 minutes per side, until pink and just cooked through. Remove from the heat.

9. 9

   In a small skillet, melt the remaining butter and add the sliced almonds and breadcrumbs. Cook for 2 to 3 minutes over medium heat, stirring, until golden. Add the chopped parsley and mix.

10. 10

    Carefully unmold the cauliflower wreath onto a serving platter. Fill the center with the creamy spinach, arrange the shrimp on top, and finish with the almond-parsley crumble. Serve immediately.