Creamy Garlic Shrimp Cauliflower Rice Risotto

1 large cauliflower, leaves and stalk removed, chopped into florets
400g | 14oz prawns (shrimp), peeled, tails intact
2 tablespoons butter
4 cloves garlic, crushed
Juice of ½ a lemon
1 tablespoon olive oil (coconut oil)
1 cup (250ml) cream
¼ cup dry white wine
⅓ cup grated parmesan cheese
Salt to taste (about 1-2 teaspoons)
2 tablespoons parsley, finely chopped
Cracked pepper
Lemon wedges to serve

In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower ‘rice’ to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.


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