First Step: Marinate the Prawns Combine peeled prawns, crushed garlic, olive oil, salt, and pepper in a bowl. Toss gently to coat and allow them to marinate for about 10 minutes to absorb the garlic flavor and enhance texture.

Second Step: Prepare the Cauliflower Puree Boil cauliflower florets in salted water until very soft, approximately 10 minutes. Drain and transfer to a blender. Add butter, milk, salt, and pepper, then blend until smooth and creamy. Adjust milk quantity to achieve your preferred consistency. Keep warm with the lid on.

Third Step: Make the Browned Butter In a small pan, melt butter over medium heat with smashed garlic cloves. Allow the butter to foam and brown slightly, releasing a nutty aroma (about 5-6 minutes). Remove garlic cloves before they brown fully to prevent bitterness. Pour off about 2 tablespoons of browned butter into a bowl, leaving any dark bits behind, then quickly transfer the butter to avoid burning.

Fourth Step: Cook the Prawns Heat a skillet over high heat until nearly smoking. Add marinated prawns and cook without oil for 50 seconds to achieve a golden sear. Flip and cook another 30 seconds. Pour in white wine (or chicken broth) and cook for an additional 30 seconds until liquid evaporates, ensuring shrimp remain tender.

Final Step: Serve with Style Spread about 1 cup of cauliflower puree on each plate. Top with half of the cooked shrimp and drizzle generously with the browned butter sauce. Garnish with fresh parsley and serve immediately. Pair with crusty bread or rice to soak up bonus buttery goodness if desired.