Cauliflower & Shrimp Bouquet golden and flavorful

1 Cook the cauliflower heads in a steamer. Check the cooking after 10 minutes by piercing the tip with a needle.

2 Transfer to a shallow dish and pour some of your vinaigrette over them while hot. Let cool, then cover with plastic wrap and refrigerate.

3 Shell your shrimp and set the tails aside. In another bowl or mortar, pour 2 tablespoons of cold water and pound the shells with a pestle or rolling pin. Strain this juice through a fine sieve, pressing hard to extract the maximum, about 3 to 4 tablespoons.

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

5 Cut your shrimp into large chunks and mix them with the tomato cubes and your juice.

6 Plating: place the small cauliflower head in the center of the plate and the sauce with the shrimp and tomato chunks arranged harmoniously around it. Try this « Land and Sea » recipe and you'll notice how beautifully these flavors blend together.