Surf N' Turf

Prawns and Bacon Wrapped Asparagus over Creamy Cauli Puree
Low-Carb
Calorie smart
We love our cauliflower puree. It's the perfect low carb alternative to mashed potatoes.
Cooking time: 30 min
Cals 396 · Prot 36 · Carbs 27 · Fat 14
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Ingredients
Number of People:

Cauli puree and asparagus

Beef bacon
60 Grams
Thin asparagus
250 Grams
Cream cheese
80 Grams
Chicken stock cube
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Prawns

Jumbo prawns
300 Grams
Olive oil
1 Tbsp
Smoked paprika powder
2 Grams
Honey
15 Grams
Fresh oregano
10 Grams
Cauliflower
400 Grams

Instructions

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1 Roast
Preheat the oven to 180°C/200°C fan. Rinse the asparagus and remove its woody stems. Wrap the bacon around the asparagus - create 4/6/8 small parcels. Place the bacon wrapped asparagus on a lined baking tray. Roast for 15 min or until the bacon turns crispy.
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2 Simmer
Meanwhile, separate the cauliflower into florets. Bring a big pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. 
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3 Mash
Once soft, drain the cooked cauliflower and return it to the pan with the cream cheese and stock cube. Mash with a potato masher, in a food processor or blitz with a hand-held blender until smooth. Season generously with salt. Keep covered until serving.
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4 Fry
Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and smoked paprika with a pinch of salt and cook for 2-3 min. Add the honey and another drizzle of olive oil. Remove from the heat. 
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5 Serve
Divide the cauliflower puree among plates. Serve the bacon wrapped asparagus and fried prawns over the top. Drizzle with the smoked paprika oil from the pan and garnish with the fresh oregano
Tips for fussy eaters
Serve the bacon on the side.
Pro tip
Push the cauliflower through a fine sieve for a extreme pureeness!

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