Roasted Prawns with Cauliflower
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused prawns paired with crispy roasted cauliflower florets, finished with a drizzle of lemon and fresh herbs for a light yet satisfying seafood dish.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 1cauliflower head(cut into florets)
- 4 tbspolive oil
- 5garlic cloves(minced)
- 2lemon(zest and juice)
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 59 mlfresh parsley(chopped)
- 4fresh thyme sprigs
- 59 mlwhite wine(optional)
Detail level
Instructions
- 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
Roast cauliflower for 15 minutes until it begins to brown and soften.
- 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
Remove baking sheet from oven and push cauliflower to the sides, creating space in the center for the prawns.
- 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
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
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
Serve immediately, dividing prawns and cauliflower evenly among plates and spooning pan juices over top.
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