Prepare the Chilies:
Pierce each chili with the point of a knife and place on a hot griddle pan until the skins are blackened. Remove from heat, cool, then peel away the charred skin. Cut the chilies in half lengthwise, scrape away and discard the seeds. Finely chop the chilies and set aside half for the dressing.

Marinate the Prawns:
In a bowl, mix the remaining half of the chopped chilies with 2 tablespoons each of Navarino Icons Extra Virgin Olive Oil and Navarino Icons Mandarin Marmalade. Coat the prawns in the marinade and marinate for at least 30 minutes or overnight.

Prepare the Mandarin Chili Dressing:
Whisk together the reserved chopped chilies, remaining mandarin marmalade, 75 ml of extra virgin olive oil, and a dash of vinegar. Season with a pinch of sea salt. For a smoother dressing, blend the mixture using a hand blender, adding a dash more extra virgin olive oil to achieve the desired consistency.

Make the Cauliflower Skordalia:
Cut the remaining cauliflower florets into small, even-sized pieces. Place them in a pan with the milk, garlic, and a pinch of sea salt. Cook over low heat until the cauliflower is tender. Drain the cauliflower, reserving the milk.
Blend the cauliflower and garlic cloves until smooth, adding a splash of extra virgin olive oil and some reserved milk if necessary to achieve a smooth consistency. Keep warm.

Sauté the Cauliflower Florets:
Thinly slice the reserved 4 cauliflower florets lengthwise using a mandoline. Heat a little extra virgin olive oil in a frying pan over medium-high heat. Once hot, add the sliced florets, season with sea salt and pepper, and sauté until softened and just colored. Remove from heat.

Cook the Prawns:
Remove the prawns from the marinade, season with sea salt, and cook on a preheated griddle or frying pan for about 1-2 minutes on each side, until cooked through.

Assemble and Serve:
Spoon a couple of tablespoons of cauliflower skordalia onto each plate. Top with sautéed cauliflower and cooked prawns. Drizzle with mandarin chili dressing and sprinkle with torn basil leaves.

Maria Elia, renowned chef