Cauliflower risotto with brown butter prawns

Cauliflower purée

• 50 g Parmesan cheese cut into pieces (3 cm)
• 20 g unsalted butter
• 150 g milk
• 200 g pouring (whipping) cream
• 300 g cauliflower broken into florets, stalks and leaves included

Cauliflower rice

• 300 g cauliflower broken into florets (approx. 3cm)
• 20 g unsalted butter
• 1 - 2 tbsp lemon juice to taste
• 1 - 2 pinches salt to taste
• 1 - 2 pinches ground black pepper to taste

Brown butter prawns

• 20 g unsalted butter
• 60 g cauliflower broken into small florets (1-2 cm)
• 300 g whole green prawns peeled and deveined
• salt to taste
• ground black pepper to taste
• lemon juice for drizzling
• 4 egg yolks (optional - see Tips)
• flaked almonds toasted, to serve
• fresh chives cut into slices, to garnish