INGREDIENTS
1 head cauliflower
4-5 large garlic pieces
1/3 cup coconut milk
Olive oil
1 package king prawns (about 1.5 cups)
2 tbsp soy sauce or Tamari for GF
1-inch ginger, finely chopped
2-3 tbsp sesame oil
Chili oil
20carrot batons
2 tbsp butter
2 tbsp honey
Salt, to taste
DIRECTIONS
Pre-heat oven to 375 degrees Fahrenheit (190C). Place garlic in foil paper and roll up to make a sack and drizzle olive oil to cover all the pieces. Place in oven for about 20 minutes until the garlic is browned and the oil is bubbling.
Cut cauliflower pieces off the root and place in a pot of boiling water. Boil for about 10-15 minutes until they are tender and you can easily pierce the larger pieces with a fork. Once it is cooked through, drain and either mash with a fork or place in a food processor. Start blending the cauliflower until it starts to resemble mashed potato, and stop halfway to add the roasted garlic (with olive oil), coconut milk, and salt (about 2-3 tbsp). Once this has completed, place back in the original pot and cook on medium-low so the remaining water evaporates and the mixture thickens.
In a separate, smaller pot, brown the butter by cooking on low for 2-3 minutes. Once it has cooked, add the honey and mix together. Throw the carrots in, cover and cook on medium heat until the carrots are tender. Once they near completion, add coriander for garnish.
Finally, to cook the prawns, place a saucepan on medium heat. Add sesame oil and sear prawns on both sides for about 45 seconds per side. Remove the prawns onto a place. Add a little more sesame oil if needed only, and add the ginger pieces. Add soy sauce and let the mixture sizzle for a few second before adding boiling water. Finally, add chili oil to taste and throw the prawns back in to coat in the glaze.
To plate, take a bowl and spread the cauliflower mash. Add the prawns and drizzle extra sauce on top. Place carrots on the side and garnish with scallions.