Cauliflower with crayfish and dill
4 servings
25 minutes
Cauliflower with crayfish and dill is a refined dish that combines the tender texture of baked cauliflower florets, the sweet taste of crayfish tails, and a refreshing hint of dill. This recipe has roots in European cuisine, where the harmony of simple yet elegant ingredients is appreciated. The cauliflower soaked in creamy sauce gains velvetiness, while the crayfish add a delicate sea aroma. The dish is perfect for a festive dinner or a cozy family lunch, especially when paired with white wine. Baking keeps the cauliflower juicy while dill adds freshness and lightness. This culinary masterpiece is easy to prepare but can impress even the most discerning gourmets.
1
Boil the whole cauliflower in salted water for about seven minutes after the water boils. Break the cabbage into large florets.
- Cauliflower: 1 piece
- Salt: to taste
2
Place the cabbage on a baking sheet, drizzle with melted butter, and put in an oven preheated to 180 degrees for ten minutes.
- Cauliflower: 1 piece
- Butter: 50 g
3
Mix milk and cream, season with salt and white pepper, bring to a boil, reduce heat to minimum and cook for a few minutes until the mixture starts to thicken. Add shrimp tails and chopped dill. Cook for another two to three minutes.
- Milk: 200 ml
- Cream 35%: 100 ml
- Salt: to taste
- Ground white pepper: to taste
- Cancer necks: 200 g
- Dill: 20 g
4
Serve the baked cauliflower florets with a sauce of crab sticks.
- Cauliflower: 1 piece