Recipe provided by Chef Rainer Schwarz of Driftwood Kitchen, The Deck, and Hendrix
Ingredients:
3 ea colossal Tiger Prawns (6-8ct per pound), peeled & deveined
3 ea Medjool dates (no pit)
6 ea baby cauliflower (pre-cooked in chicken stock)
2 tbs butter
½ oz chopped garlic
3 tbs all-purpose flour
2 cups milk
3 oz grated gruyere cheese
Grated parmesan
Nutmeg to taste
5 lbs cauliflower
4 cups milk
1 lb butter
1 cup lemon agrumato oil
Salt and pepper to taste
Directions:
For the Prawns:
Stuff shrimp with dates and hold it together with a skewer. Season with salt and pepper and then give it a quick sear.
For the Baby Cauliflower:
Melt the butter with the garlic and add the flour. Cook slowly and add the milk including the nutmeg and gruyere cheese. Cook slowly on low heat for about 10 minutes and then place over the cooked cauliflower. Top with grated parmesan cheese and cook under the salamander/broiler till golden brown.
For the Cauliflower Puree:
Cook the Cauliflower with milk on medium heat until soft and tender.
Remove the cauliflower and place it in the robot coup/food processor. Add the butter and lemon agrumato oil and blend until smooth. Finish with salt for taste.