Recipe: Cauliflower Bouquet and Prawns

1 Steam the cauliflower heads (check cooking after 10 minutes by inserting the tip of a needle).

2 Transfer to a shallow dish and pour a little of your vinaigrette over it while hot, let cool and refrigerate covered with plastic film.

3 Shell your prawns, keeping the tails aside, then in another bowl (or a mortar if you have one) pour 2 tablespoons of cold water, pound the shells with a pestle or a rolling pin. Then strain this juice through a fine sieve, pressing hard to extract the maximum (3 to 4 tablespoons).

4 Put this concentrated juice in a bowl, salt it, then add the Espelette powder, ketchup and finally the fresh cream, stir well, taste the seasoning and refrigerate.

5 Cut your prawns into large dice then mix with the tomato dice in your light sauce.
Plating:

6 The small cauliflower in the center of the plate and the coulis with the diced prawns and tomato arranged harmoniously around it. Try this "Land and Sea" recipe and you will notice how well these mixed flavors pair together.