Rinse the prawns and let them drain. Then peel them, remove the heads. Don’t throw all this away! We need it to make a flavorful broth.

Put the prawns in the fridge. Add the bay leaves, rosemary, garlic, chopped carrot and onion, black peppercorns and the heads and skins of the prawns to a high pan. Pour in the water. Season with a pinch of salt.

Place the pan over medium heat and bring it to a gentle boil. Then simmer the broth for 45 minutes. In the meantime clean the cauliflower and chop it up into small florets.

After that place a large sieve over another pan and strain the broth. Place a fresh and clean kitchen tower in the sieve if you want to make sure to remove any bits.

Check the seasoning of the broth and add extra pepper or salt. Remove a couple of spoonfuls of the broth to a small cup and add the saffron threads (or powder).

Let the saffron soak in the broth for 5 to 6 minutes. Then add this back to the pan and place it over medium-high heat.

Bring the broth to a gentle boil again. Then add the cauliflower and prawns.

Stir and simmer the ingredients for 4 minutes. Don’t overcook the prawns. The cauliflower should still be a little crunchy.

Check the seasoning one last time and add extra pepper or salt to taste. Scoop the prawn soup into large bowls. Serve immediately.