Scampi with cauliflower

Ingredients for 2 servings:

• 20 scampi, frozen
• 1 m.-large cauliflower
• 150 g breadcrumbs
• 150 g butter
• Salt
• e.g. lemon(s), the juice of 1-2 pieces

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Remove all the greens from the cauliflower and trim back as much of the stalk as possible. Bring a pot of water large enough to hold the cauliflower to a boil, add 1-2 heaped tablespoons of salt and the juice of one whole lemon, then add the cauliflower, stalk side down, to the pot. After about 15 minutes, the cauliflower is cooked through. In the meantime, melt the butter in a large pan, add the salt and breadcrumbs, and fry until lightly browned. Then add the thawed scampi and drizzle with a little lemon juice. Watch carefully to ensure the breadcrumbs don’t overbrown (takes about 5 minutes), stirring frequently. Remove the cauliflower from the water, drain well, and divide between two large plates. Now spoon 10 scampi over the cauliflower with the remaining butter. A dream dish that doesn’t require rice, pasta, or potatoes, but is still incredibly filling.