Burnt butter garlic prawns with cauliflower mash

We’ve paired burnt butter garlic prawns with creamy cauliflower mash. It’s a must-try dish that only requires 5 ingredients.

4

15m

10m

Ingredients

  • 1kg cauliflower, coarsely chopped
  • 125g butter, chopped
  • 1kg raw tiger prawns, peeled leaving tails intact, deveined
  • 5 garlic cloves, crushed
  • 120g pkt Coles Australian Baby Spinach

Method

STEP 1

Cook the cauliflower in a saucepan of boiling water for 10 mins or until tender. Drain well, then return to the pan. Add 25g butter and use a potato masher or fork to mash the mixture until almost smooth. Season.

STEP 2

Meanwhile, melt the remaining butter in a large frying pan over medium heat for 2-3 mins or until foaming. Add the prawns and garlic and cook for 3 mins or until the prawns curl and change colour. Add the spinach and cook until spinach wilts.

STEP 3

Divide the cauliflower mash evenly among serving plates. Top with the prawn and spinach mixture and drizzle over the pan juices. Season and serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.