奶油花椰菜海鲜拼盘食谱

Instructions:

1. 
   1 Roast Cauliflower

   Roast small cauliflower florets in an oven at 200°C for about 20 minutes until golden, set aside for garnish.

2. 
   2 Cook Base Ingredients

   Lightly pan-fry chopped bacon in a pot over medium heat for about 5 minutes, then add and sauté onions, carrots, celery, and garlic for another 7-10 minutes until softened.

3. 
   3 Simmer Chowder

   Add cauliflower and chicken broth to the pot and simmer for about 15 minutes until the cauliflower is soft enough to blend to desired consistency.

4. 
   4 Add Seafood

   Mix in mussels, snapper, and prawns, cooking for about 8-10 minutes until the seafood is thoroughly cooked. Stir in tomatoes, herbs, and squeeze in the juice of one lemon.

5. 
   5 Garnish and Serve

   Ladle the chowder into bowls, garnish with roasted cauliflower, crispy bacon, chilli, and fresh herbs, ready to serve immediately.