Before I begin to tell you how delicious this meal is I want to warn you my food photography skills need some work, so bare with me on the pictures. My photo’s do not give this meal any justice what so ever.
If you are carbohydrate or starch conscious then this Cauliflower Mash will be your new best friend. The texture is similar to a traditional mashed potato in a sense that they are rich, smooth and creamy. Also, the cauliflower flavor is very minimal once you add in the fun stuff like butter and cheese! Personally I love the actual taste of cauliflower so when I can I try to use as little of the extra calories as possible. The butter, cheese and half & half should technically only be used to assist with that mashed potato consistency we are trying to achieve.
- Extra Virgin Olive Oil (enough to evenly coat all the shrimp)
- 2 Garlic Cloves Minced
- Zest from 1 Lemon
- Juice from 1/2 of a Lemon
- Salt & Pepper
- 1 teaspoon of Dried Oregano
- 1 lb of raw shrimp, peeled and de-veined
- 1 head of Cauliflower cut into florets
- Half & Half (Enough to get everything moving in the processor - around 1/2 a cup)
- 2 Cloves of Garlic
- 2 tbspn of Butter
- 1/2 cup of shredded Parmesan Cheese
- Salt & Pepper
- 1/2 cup White Wine
- 4 Slices of Bacon - I use Nitrate Free
- 1/2 Sweet Onion diced
- 2 tbspns Fresh Oregano
- Juice from 1/2 of a lemon
- 1 tbspn of butter
- 1 teaspoon of Crushed Red Pepper
- 1 Bag of Spinach
- Marinate your shrimp for at least 1 hour
- Steam the cauliflower florets with 2 whole garlic cloves. Salt to preferred taste.
- Strain the cauliflower and garlic once they are cooked through and soft. Aldente cauliflower will not work for the mash!
- Using a food processor puree the cauliflower and garlic with butter and enough half & half to help get everything moving. Once you get the desired consistency add Parmesan cheese and salt/pepper to taste.
- In a large saute pan cook the bacon until crispy. Set aside on a paper towel to absorb the grease. Once cooled, chop them and set aside.
- In that same pan with the bacon fat add a tablespoon of butter and turn to medium heat. Add the onion, garlic, red pepper flakes, salt & pepper to taste. Stir frequently and cook until translucent.
- Add white wine and cook until the liquid is reduced - should happen quickly.
- Add the bag of spinach and cook until all of it is wilted.
- Add shrimp and cook for 3-4 minutes until they are pink on each side. Do not overcook or else they will be chewy and rubbery!
- When plating, drizzle chopped bacon and fresh oregano over the lemon garlic shrimp.
- Instead of steaming the cauliflower you can also roast them to get a different flavor.
Here’s a fun trick….Cook this recipe for your family, a group of friends, your kids or your significant other and don’t tell them the mash is made from Cauliflower! See how long it takes someone to notice there’s something different about it. I played that little game with my mom last night and she was clueless as to what it was actually made with. When I finally gave up the secret ingredient she couldn’t stop ranting and raving about how delicious it was! This recipe is especially perfect for you parents out there trying to force vegetables into your children’s diets. Honestly, what kid doesn’t love mashed potatoes?
What are some fun tricks you like to play when cooking for others?