Curried Cauliflower Mash with Spicy Shrimp

Succulent shrimp with a hint of spice on a bed of flavorful cauliflower puree. A vibrant dish that is equally delicious as it is nutritious.

I embarked on a mission to create a lightened up ‘Shrimp & Grits’ type of meal. That mission may have been accomplished, as it ended with me doing a swan dive right into this bowl.

But all jokes aside, this may be one of my favorite meals i’ve made to date. It’s extremely satisfying for being such a light dish and will easily have you thinking you’re eating something much more indulgent.

This meal really embodies what ignites my passion for cooking healthy. There are so many ways to lighten up meals without skimping a bit on flavor. If you weren’t convinced before, I would love to send a big bowl of this your way!

It’s also a great way to hide some extra vegetables into your kid’s (..or spouse’s) meals. The cauliflower mash could easily be mistaken for mashed potatoes or creamy grits and who doesn’t love peas?! Just think of the peas as bate to lure the picky eaters in. All it takes is one bite of the scrumptious shrimp, savory sauce and creamy, flavorful cauliflower to achieve pure dinner domination.

I want to eat this meal out on the patio with a glass of cold white wine. I want to eat it for brunch on Sunday when I wake up hungry for the entire refrigerator. I want to eat it right out of a Tupperware container standing in front of the fridge at 2AM. It’s just THAT good.

Wonderfully light, loads of flavor and easy to prepare.

It’s the only way to embrace the month of September, al fresco dining, good food and a good life. Cheers!

Curried Cauliflower Mash with Spicy Shrimp

Serves three, though recipe can be easily doubled

Ingredients

• 1/2 lb white shrimp, peeled and deveined
• 1/2 cup reduced-sodium chick stock
• 1 shallot, minced
• 2 cloves of garlic, minced
• 3 tbsp. cooked peas
• 4-5 leaves of fresh basil
• 1/2 tsp Sriracha or chili oil — add more of less for desired level of spice
• 1 tsp grass fed butter or oil
• Sea salt and black pepper

Curried Cauliflower Mash:

• 1 head of cauliflower (roughly 3-3.5 cups), cut into small florets
• 2/3 cup reduced sodium chicken stock
• 2 cloves of garlic, minced
• 3/4 tsp curry powder
• 1/2 tsp grass fed butter
• 2 tbsp. milk of choice (I used unsweetened cashew milk because I love the thick, creaminess!)
• Sea salt and black pepper

Directions:

1. In a medium-sized saucepan, add cauliflower, chicken stock, garlic, butter, curry powder, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for ~10-12 minutes until cauliflower is very tender. Remove from heat and add milk. Use an immersion blender or transfer mixture to a food processor and puree until almost smooth. Set aside.
2. In the meantime, heat butter or oil in a large, non-stick skillet over medium heat. Add shallots and garlic and sauté for 2-3 minutes.
3. Lightly season shrimp with salt and pepper. Add to the skillet and cook for ~1-2 minutes per side, until slightly pink. Transfer shrimp to a plate.
4. Add chicken stock, peas, basil and sriracha to skillet. Bring mixture to a boil, reduce heat and let simmer for ~5 minutes. Add cooked shrimp back to skillet and toss to combine.
5. To serve: Arrange cauliflower mash in a bowl or plate. Top with shrimp and add a few extra tbsp. of broth mixture. Top with additional basil (optional) and serve!

Nutrition Facts per Serving (one third of entire recipe)

Calories: 141; Total Fat: 2 gm; Saturated Fat: 1 gm; Cholesterol: 152 mg; Sodium: 455 mg; Carbohydrates: 11 gm; Fiber: 3 gm; Sugar: 3.5 gm; Protein: 19 gm