Need a simple healthy people pleaser? This dish is bursting with flavor... garlic, lemon, and herbs... Yum! Cauliflower is a cruciferous vegetable containing vitamins, minerals, and chemical structures known as glucosinolates. Glucosinolates break down into several biologically active compounds that are being studied for possible anticancer effects. Instead of empty calorie white pasta or a starchy potato, consider cauliflower!
1 lb shrimp, peeled and deveined
1 head of cauliflower, chopped into 1” pieces
2-3 tbsp olive oil
2 garlic cloves
1 tbsp chopped fresh parsley
Juice of 1 lemon + zest 1⁄2 lemon
Salt and cracked pepper
Heat oven to 400 degrees. On a sheet pan, drizzle 1 tbsp olive oil over chopped cauliflower, toss and season with salt and pepper. Roast for 30 minutes, until fork tender. Place roasted cauliflower in a bowl. Mash cauliflower until consistency of mashed potatoes. Add lemon zest, 1 tbsp olive oil and juice of 1 lemon.
Heat wok or sauté pan to medium heat. Place 1 tbsp olive oil in pan. Add minced garlic and sauté for about 1 minute. Add shrimp and sauté for about 3-4 minutes (until cooked through). Add fresh parsley until combined.
Serve hot shrimp over cauliflower mash. Garnish with fresh parsley. Pair with a side salad for a filling, yet light dinner. Makes 2 servings.
Tip: Squeeze fresh lemon juice over roasted cauliflower and skip the mashing step. So easy and same flavor!