Seared Garlic Prawns in Browned Butter on Silky Cauliflower Puree

Searing 12 to 14 large prawns in a hot, dry skillet prevents steaming and promotes rapid browning for Seared Garlic Prawns in Browned Butter on Silky Cauliflower Puree. To finish the plates, pour toasted Garlic Butter directly over the cooked seafood and warm Cauliflower Base.

The Prawns

You need 10 ounces (300 g) of peeled prawns. This equals 12 to 14 large prawns, or about 500 grams if you buy them whole and unpeeled. Fresh whole or pre-peeled prawns give a better texture than frozen ones. You combine The Prawns with two tablespoons of olive oil, salt, black pepper, and two crushed garlic cloves. You toss everything to coat the seafood. You set the bowl aside for 10 minutes.

You want to cook the seafood fast. A dry, hot skillet stops the prawns from steaming and promotes rapid browning. Overcooking the prawns will give them a bouncy, rubbery texture. You leave them in the hot pan for just 50 seconds on the first side. You flip them over and cook them for 30 seconds on the second side.

Cauliflower Base

The base requires half a medium cauliflower broken into smaller florets. You drop these into a pot of boiling water. They need about 10 minutes to become soft. You drain the water and let the florets cool slightly before blending them.

You put the cooled cauliflower into a food processor with one to three tablespoons of butter, salt, and black pepper. You start with 1/3 cup of milk. You pour in extra milk in stages. This helps the Cauliflower Base get smooth and reach the consistency you prefer. You keep the lid on the processor after blending. This holds the heat in while you cook the seafood.

Garlic Butter

Garlic-infused brown butter gives you a flavor similar to roasted garlic. It just cooks much faster. You start with three tablespoons of raw salted butter and two smashed garlic cloves. You heat them in a saucepan over medium heat. The fat will bubble up and turn a toasted shade. It will release a nut aroma as it cooks. Three tablespoons of raw butter yield about two tablespoons of finished browned butter after you discard the solids.

You need to pay attention to a few key details when making the butter:

• Use a silver or light-colored pan. This lets you monitor the color changes accurately.
• Always smash the garlic cloves instead of mincing them. Minced or crushed garlic will burn quickly during frying and create bitter flavors.
• Pull the garlic out once it hits a deep amber tone. Take the pan off the heat when the butter reaches a dark golden shade.
• Leave the brown specks behind when you pour out the fat. Including the browned milk solids will make the dish taste bitter.

Skillet Searing

You set a skillet over high heat and leave it dry. You place the marinated prawns in the hot pan. You pour three tablespoons of white wine into the skillet right after the prawns brown.

The liquid takes about 30 seconds to evaporate. This cooks the raw alcohol out and finishes the seafood.

Plating and Storage

You spoon about one cup of the warm Cauliflower Base onto each plate. You arrange the cooked prawns right on top. You drizzle the clear Garlic Butter over the seafood and the cauliflower. You finish the plates with a Garnish of chopped fresh parsley.

Cooked seafood keeps for up to two days in the refrigerator. Store the cauliflower puree and the prawns in separate airtight containers.