Velvet cauliflower sauce with prawns and dried pepper

DIFFICULTY: 3
25 minutes
INGREDIENTS PER 4 PEOPLE

cauliflower, 1 big
prawns, 8
rosemary
fresh garlic
salt
olive oil
dried sweet paprika
white pepper

PROCEDURE

Gently fry in a pot a clove of garlic and rosemary. Add the cauliflower, well washed and leaves removed and broken into florets. Season with a pinch of salt and white pepper. Seem for about 15minutes with a lid on until soft. In a small pot boil some water (about 1 1/2 litres for 4 people) with the head of prawn and a pinch of salt to flavour. In a small pan gently fry in some olive oil, a chopped dried sweet pepper or sweet paprika and the rest of the prawns (with the shell) to make it red golden. When the cauliflower is soft and well cooked, blitz with a hand held blender until silky and smooth, if too dense, add some water or milk. Put the soup in a bowl with some prawns above and drizzle with the reddish pepper olive oil.
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Thanks to: Una Cucina Per Chiama