Creamy Cauliflower with Spicy Garlic Shrimp

Creamy Cauliflower

• 2 Tbsp olive oil
• 1 head cauliflower, finely minced in a food processor
• 1 yellow onion, finely chopped
• 2 teaspoons chopped garlic
• 1/2 cup vegetable broth
• 2 tablespoons heavy cream
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons freshly minced parsley
• 1 teaspoon salt

In batches, finely mince the cauliflower in a food processor and set aside. Heat the olive oil in a skillet over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the chopped garlic and continue to cook for a minute. Add the cauliflower, reduce heat, cover and cook for another 5 minutes, stirring occasionally. Add the broth; reduce the heat and cook, covered, 10 minutes, until tender. Stir in the cream, parsley, cheese and salt and cook until warmed through, 3 minutes.

Spicy Garlic Shrimp

• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon fresh lemon juice
• 2 tablespoons dry white wine
• 2 tablespoons fresh chopped flat leaf parsley
• Salt & fresh ground pepper, to taste

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes, and paprika and sauté for 1 minute. Add the shrimp, lemon juice and wine, stir well and sauté until the shrimp turn pink and are opaque throughout, 3-4 minutes. Season with salt & pepper and sprinkle with parsley.

Serves 4.