Smoky Orange Glazed Prawns with Silky Cauliflower Purée

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray, add half of the onion, 2 garlic cloves, 1 tablespoon olive oil, 1 teaspoon smoked paprika, half of the salt, and a little black pepper. Toss well and roast for 20 minutes, until the cauliflower is tender and lightly golden.

2. 2

   Meanwhile, pat the prawns dry with paper towels. In a bowl, combine them with the orange juice, orange zest, Dijon mustard, the remaining teaspoon of smoked paprika, the rest of the garlic, 1 tablespoon olive oil, and a pinch of salt and pepper. Let stand for 10 minutes.

3. 3

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside.

4. 4

   Transfer the roasted cauliflower, onion, and garlic to a blender or food processor. Add the cooking cream, fish stock, and 1 tablespoon butter. Blend until smooth and silky. Taste and adjust with salt and pepper if needed. Keep warm.

5. 5

   In a large skillet over medium-high heat, melt the remaining tablespoon of butter. Add the remaining onion and cook for 2 minutes until softened. Add the prawns with their marinade and cook for 3 to 5 minutes, stirring, until the prawns are pink, firm, and the glaze has slightly thickened.

6. 6

   To serve, spread a layer of cauliflower purée on each plate. Arrange the glazed prawns on top with some of the onion and sauce. Finish with the toasted almonds and chopped fresh parsley.

7. 7

   Serve immediately to enjoy the contrast of the citrus glaze, warm purée, and crunchy almond topping.