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Photo of Cauliflower skordalia and grilled prawns by WW

Cauliflower skordalia and grilled prawns

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate
Top your toast with a garlicky cauliflower and potato dip and juicy green prawns

Ingredients

Cauliflower

250 g

Potato(es)

195 g, chopped

Garlic

1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Olive oil

1 tbs

Oil spray

2 x 3 second spray(s)

Raw peeled prawns

16 small

White sourdough bread

8 slice(s)

Ground sumac

1 tsp

Fresh dill

1 tsp

Instructions

  1. Steam, boil or microwave cauliflower and potato, separately, until very tender. Drain. Place in a food processor with garlic, lemon rind, lemon juice, boiling water and olive oil and process until smooth.
  2. Season skordalia with salt and freshly ground black pepper. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray peeled green prawns and sourdough bread with oil. Cook for 1–2 minutes each side or until prawns are cooked through and bread is lightly browned.
  3. Spread toast with skordalia and top with prawns. Sprinkle with sumac and fresh dill sprigs. Serve.

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