Grilled Prawns with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the prawns dry with paper towels and toss with 1 tablespoon of olive oil, salt, and pepper. Set aside.

   Tip: Dry prawns will grill better and develop a nice char without sticking.

2. 2

   Toss cauliflower florets with 2 tablespoons of olive oil, salt, and pepper in a large bowl.

   Tip: Keep the florets relatively similar in size so they cook evenly.

3. 3

   Place cauliflower florets directly on the grill grates and cook for 6-8 minutes, stirring occasionally, until they develop golden-brown char marks. Transfer to a serving platter.

   Tip: Don't move them too frequently; allow each side to caramelize for 2-3 minutes before turning.

4. 4

   Arrange prawns on the grill in a single layer and cook for 2-3 minutes per side until they turn opaque and pink. Remove from heat.

   Tip: Overcooking prawns makes them tough, so watch them carefully.

5. 5

   While the prawns are grilling, melt butter in a small saucepan over medium heat. Add minced garlic and chili flakes, stirring constantly for 1-2 minutes until fragrant.

   Tip: Don't let the garlic brown; it should be golden and aromatic.

6. 6

   Remove the garlic butter from heat and squeeze in the juice from both lemon halves. Add lemon zest and stir to combine.

   Tip: The citrus adds brightness that complements the richness of the butter.

7. 7

   Pour the garlic-chili butter over the grilled prawns and cauliflower on the serving platter and toss gently to coat.

   Tip: The residual heat will help emulsify the butter sauce beautifully.

8. 8

   Garnish generously with fresh parsley and basil just before serving. Offer lemon wedges on the side for additional brightness.

   Tip: Fresh herbs added at the end preserve their vibrant colour and fresh flavour.