Cauliflower is such an all-around vegetable and I’ve recently grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.” Because rice can often leave you feeling heavy, it’s a great way to substitute a vegetable with starch. It’s also a great way to add more servings of vegetables into your day!
For the cauliflower rice
1 tbsp olive oil
1 head cauliflower, cut into small florets (about 6 cups)
1 tsp salt
1 tsp ground pepper
For the Shrimp
4 tbsp butter
1 lb shrimp (enough for 4 people)
6 tsp (or 6 cloves) garlic, minced
3 tbsp lemon juice
a few good shakes of garlic salt and black pepper
pinch of oregano
Saute cauliflower florets in a large saucepan with olive oil on medium heat, until roasted. Sprinkle salt and pepper.
Add the cauliflower to a food processor and pulse until you get smaller chunks, then grind. You can slowly add more olive oil as you grind the cauliflower to make it creamier. The amount of olive oil you add will determine the consistency of the cauliflower rice. It almost ends up looking like cauliflower “mashed potato.”
Now for the shrimp. Over medium heat on the same saucepan, add the butter and garlic and saute for about a minute. Add the shrimp (I used frozen shrimp, the ice will melt, but it’ll evaporate) and saute with the garlic and butter together, until shrimp is pink. Add lemon juice and mix.
Serve the shrimp over cauliflower rice and sprinkle oregano on top for a nice finish.