Kitchen notes · a little help before you start
Browned Butter Garlic Prawns with Cauliflower Puree
Browned Butter Garlic Prawns with Cauliflower Puree brings together shrimp, dry white wine, and cauliflower. Set a reminder for the turn or stir mentioned in the method. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Seafood
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
Get to know the ingredients
Shrimp
Look at how this ingredient comes into the method: Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently.
Dry white wine
Look at how this ingredient comes into the method: Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently.
Cauliflower
Look at how this ingredient comes into the method: Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Browned Butter Garlic Prawns with Cauliflower Puree
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Top with half the prawns, drizzle with browned butter and sprinkle with parsley. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the blender, food processor, saucepan, and skillet. Read the first preparation step before you get going: Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently.
Which little step is worth remembering?
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
What check should I look for as it cooks?
Keep this part of the method in view: Add the prawns and cook for 50 seconds or until the underside has just a hint of golden brown.
Is there another preparation step to plan for?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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