Cauliflower with prawn sauce

Dedicating yourself in a creative and imaginative way to cookery is the best way to achieve something truly delicious and impress your guests, because eating together must always be an enjoyable occasion for discovering the culinary secrets we all hold in reserve for special occasions! This recipe is perfect example: it takes a generally unappetizing and unloved vegetable, and turns it into a delicious dish - in this case with the help of prawns in a pink sauce. This is an invention of our chef, an invitation to rediscover certain vegetables, combining the particular taste of prawn with that of cauliflower, a culinary experiment that promises a wonderful flavour and colour combination.


20 minutes Total time
20 minutes Active time
Serves 5 persons
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Boil the cauliflower until it is just done, but still with a touch of firmness. Make the sauce by mixing the cream with the yoghurt and the rinsed and drained prawns. Add salt and pepper to taste. Serve as an appetizer, with a piece of cauliflower covered in some sauce with the rest in a gravy boat on the table to share around.

To clean fresh prawns, remove their shell then make a small cut quite deep into the belly to remove the gut with a knife.
Cauliflower really is healthiness in a concentrated form, perfect for a calorie-controlled diet whilst at the same time being nice and filling.

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