Grilled Prawns with Cauliflower
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty five minutes and tastes absolutely restaurant quality. Grilled prawns with cauliflower is a protein packed meal that feels fancy but requires minimal effort. The cauliflower is wonderfully nutritious, packed with vitamin C and fiber to support your immune system and digestion. Garlic, butter, and fresh herbs create an irresistible sauce that elevates both the tender prawns and the roasted cauliflower florets. Whether you're cooking for yourself or impressing guests, this dish delivers impressive flavor without breaking the bank or keeping you stuck in the kitchen.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- 1 medium headcauliflower(cut into florets)
- 4 tablespoonsbutter(unsalted)
- 5garlic cloves(minced)
- 1 teaspoonred chili flakes
- 2lemon(zested and halved)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh basil(torn)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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