Cauliflower skordalia and grilled prawns
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
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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