Time: 60 minuti più riposo
Difficulty: Media

Ingredients for 4 people
300 g of cauliflower
½ leek
1 egg
60 g lactose-free cheese
40 g gluten-free rice milk
8 prawns
½ black aubergine
Fine rice flour without gluten
Fine salt
Ground black pepper
Extra virgin olive oil
4 beautiful tufts of fresh basil

Method

Rinse the cabbage well, put a pot of water on the stove and bring to a boil, cook the cabbage for about 30 minutes, adding salt.
After cooking time, drain the cabbage and leave aside a couple of ladles of cooking water; put it aside for a moment in a bowl.
Slice the previously washed leek into very thin slices, pour into the pan with two large tablespoons of oil and brown over a gentle flame.
Add the cabbage to the bottom of the leek and cook it well together with the leek, if necessary add a simmer of cooking water, bring to dry the liquid and remove from the heat; pour everything into a bowl, blend well with the immersion mixer, add the gluten-free rice milk, the Parmesan, a pinch of salt, the pepper and continue to blend until everything is smooth and creamy.
Take 4 prawns and clean them from the head and the carapace, remove the gut and rinse well, grease the single-portion molds with oil, pour the cauliflower mixture into the molds and put a prawn into the center, preheat the oven to 180 ° cook for about 40 minutes.
Meanwhile, slice the aubergines to a thickness of 2 mm, creating discs, cut out again creating very thin strips, flour well in gluten-free rice flour, sift the aubergine strips and heat the oil in a pan.
When the oil is very hot, cook the aubergine strips for about 1/2 minutes, taking care to mix from time to time, drain in a cloth of absorbent paper, season with salt.
Clean the remaining prawns, remove the head and set aside, remove a good part of the carapace leaving the tail, cut the prawn into a book, remove the gut; in a separate pan heat a tablespoon of oil and burn the prawns over a lively flame for about 2 minutes, season with salt.
At this point the shafts are ready, remove from the oven and let them rest for a few minutes, remove from the pan and place in the middle of the plate, add the prawns laterally with the whole head, a tuft of fried aubergine and basil.