Grilled Seafood Platter With Cauliflower Purée Recipe

Name: Grilled Seafood Platter with Cauliflower Purée
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 400 g Cauliflower; 500 g X 2 Organically Grown Potato Combo; 100 g Garlic - Single Clove; 1 Kg Chefs Art Chilli Flakes; 175 g Lemon - Imported; 1 Kg Red Snapper; 141 g Pam Grilling Grillades Cooking Spray; 50 g Rocket Leaves (Arugula); 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf; 200 g Catch Sprinklers - Iodized Table Salt; 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil; 500 Ml Champion Oil

Fusion cuisine

Grilled Seafood Platter with Cauliflower Purée recipe

About this recipe

A pescatarian-friendly dinner featuring a medley of grilled seafood served with a creamy cauliflower purée and fresh baby rocket. Perfect for those seeking a flavorful and nutritious solution.

Ingredients

400 g Cauliflower
500 g X 2 Organically Grown Potato Combo
100 g Garlic - Single Clove
1 Kg Chefs Art Chilli Flakes
175 g Lemon - Imported
1 Kg Red Snapper
141 g Pam Grilling Grillades Cooking Spray
50 g Rocket Leaves (Arugula)
1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
200 g Catch Sprinklers - Iodized Table Salt
1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
500 Ml Champion Oil

Instructions

1. To make the cauliflower purée, combine 1/2 cauliflower, 1/2 potato (peeled and diced), 2 garlic cloves (minced), and 2 cups milk in a large saucepan over medium heat. Season with salt and simmer for 15 to 20 minutes until very soft.
2. Strain the mixture, reserving the cooking liquid. Transfer the cooked cauliflower and potato to a blender and blend until smooth and creamy, adding a little reserved cooking liquid if the mixture is too thick. Place the purée in a serving bowl and drizzle with 1 tablespoon avocado oil.
3. In a small bowl, mix 1/2 cup avocado oil, 1 tablespoon fennel seeds, 1 teaspoon chili flakes, and the zest of 1 lemon to create a chili oil.
4. Prepare the seafood: Using scissors, cut along the bellies of 6 king prawns and flatten them with the palm of your hand. Brush half of the chili oil over 4 snapper fillets and 6 king prawns, and season with salt.
5. Heat a chargrill or barbecue on high and spray with cooking oil. Grill the snapper fillets for 2 to 3 minutes on each side until golden and cooked through. Transfer to a platter.
6. Grill the king prawns for 1 to 2 minutes on each side until cooked through. Arrange all the grilled seafood on the platter.
7. Drizzle the remaining chili oil over the seafood and serve with the cauliflower purée, fresh rocket leaves, and lemon wedges or cheeks.