Cauliflower is a versatile vegetable: mashed, roasted, and riced, here, as part of a flavorful mix of curry and cilantro. You can rice the raw cauliflower yourself or buy it pre-riced (available at Trader Joe’s and other retailers).
Optionally, this recipe can be converted to a soup by adding more chicken broth, as shown above.
MAKES 4 SERVINGS
- 1 large head cauliflower, cut into florets
- 1⁄4 cup extra-virgin olive oil, coconut oil, avocado oil, or butter
- 1 yellow onion, chopped
- 6–8 scallions, chopped
- 2–3 cloves garlic, minced
- 2 carrots, chopped or shredded
- 4 ounces shiitake mushrooms, sliced
- 3⁄4 pound shrimp, peeled, deveined, and cooked
- 2 tablespoons curry powder
- 2–3 tablespoons chicken broth or water, if needed
- 1⁄4 cup fresh cilantro, chopped
Steam the cauliflower for 20 minutes, or until soft.
Meanwhile, in a large skillet over medium-high heat, warm the oil or butter. Cook the onion, scallions, and garlic for 3 to 5 minutes, or until the onion is translucent. Add the carrots, mushrooms, shrimp, and curry powder. Reduce the heat to medium, cover, and cook, stirring occasionally, for 5 to 7 minutes, or until the carrots are softened.
Transfer the steamed cauliflower to a food processor or food chopper and pulse briefly to rice consistency.
Add the riced cauliflower to the shrimp mixture and stir in. If the mixture is too dry, add the broth or water. Cover and cook, stirring occasionally, for 1 to 2 minutes. Sprinkle cilantro over top and serve.
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