Embarking on a culinary adventure is not just about creating a meal; it’s about crafting an experience that tantalizes the taste buds and transports you to a realm of gastronomic delight. If you’re a food enthusiast ready to explore the boundaries of traditional recipes, then you’re in for a treat. In today’s blog, we’re diving into the world of Cauliflower Risotto and Prawns, a dish that effortlessly marries the rich flavors of the sea with the wholesome goodness of cauliflower.
As we venture into the realm of this exquisite recipe, be prepared to savor the symphony of textures and tastes that unfold with each bite. Whether you’re a seasoned home chef or a novice in the kitchen, this dish promises to be a culinary masterpiece that’s both satisfying and surprisingly simple to create.
Join us as we unravel the secrets behind this Cauliflower Risotto and prawns Recipe, exploring the magic that happens when fresh ingredients and a dash of creativity come together in perfect harmony. So, let’s embark on a culinary journey that promises to elevate your dinner table to new heights!
Cauliflower Risotto And Prawns Recipe
A. Ingredients
- 7 cups cauliflower florets
- 1 tablespoon olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon ground black pepper, divided
- 1/2 teaspoon sea salt, divided
- 3/4 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 3 tablespoons whole milk
- 1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
- 1 tablespoon organic unsalted butter, cut into small pieces and chilled
- 1 tablespoon lemon zest
- 2 tablespoons unsalted pine nuts, optional
- 2 tablespoons chopped fresh chives
- 1 pound prawns
B. Directions
- Working in batches, if necessary, place cauliflower florets in a food processor fitted with a metal blade and pulse until they resemble rice, about 5 to 6 pulses. Set aside.
- Moreover, in a deep 12-inch skillet, heat 1 1/2 teaspoons oil on medium-high, using a silicone brush to spread oil all over the skillet. Add garlic and cook, stirring often, until fragrant, about 30 seconds Add cauliflower, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Cook, stirring occasionally, until cauliflower is golden, about 4 to 5 minutes.
- Moreover, add broth and cook for 2 minutes. Remove 1 cup of mixture and place in a food processor, add cheese and milk and puree until smooth. Then, Return to the skillet and mix well. Add asparagus and cover with a lid. Cook, stirring occasionally, until asparagus is tender, about 3 to 4 minutes. Moreover, stir in butter. Additionally, transfer to a bowl and stir in lemon zest, pine nuts (if using), and 1 1/2 tablespoons of chives. Cover to keep warm.
- Also, wipe out skillet. Afterward, Add the remaining oil and heat on medium-high, using a silicone brush to spread oil all over the skillet. Then, Sprinkle prawns with remaining black pepper and salt. Afterward, add prawns to the skillet and cook all the way through on both sides.
- To serve, divide risotto among plates then top with prawns. Moreover, drizzle with sauce and garnish with remaining chives.
C. Serves
- 4 Servings
D. Total Time
- 30 Minutes
E. Prep Time
- 10 Minutes
F. Cook Time
- 20 minutes
G. Nutrition Information
- Calories: 262
- Fat: 11g
- Carbs: 21g
- Fiber: 5g
- Protein: 23g
If you like this cauliflower risotto & prawns and are looking for more recipes and dinner ideas, check out the Cooking For Pain-Free Living cookbook, here!
