Roasted Prawns with Cauliflower

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, half the salt, and pepper on a large baking sheet.

   Tip: Pat cauliflower dry for better roasting and crispier edges.

2. 2

   Roast cauliflower for 15 minutes until it begins to brown and soften.

3. 3

   While cauliflower roasts, toss prawns in a bowl with remaining 2 tablespoons olive oil, minced garlic, lemon zest, chili flakes, and remaining salt.

   Tip: Don't marinate too long as the acidity will begin to cook the prawns.

4. 4

   Remove baking sheet from oven and push cauliflower to the sides, creating space in the center for the prawns.

5. 5

   Spread prawns in a single layer in the center of the sheet, scatter thyme sprigs over everything, and drizzle with white wine if using.

   Tip: Arrange prawns in a single layer so they cook evenly.

6. 6

   Return to oven and roast for 8-10 minutes until prawns are pink and cooked through, being careful not to overcook them.

   Tip: Prawns are done when they curl slightly and are opaque throughout.

7. 7

   Drizzle the lemon juice over the entire pan and sprinkle with fresh parsley.

   Tip: Add the lemon juice after cooking to preserve its bright, fresh flavor.

8. 8

   Serve immediately, dividing prawns and cauliflower evenly among plates and spooning pan juices over top.