Cauliflower With Shrimps Recipes

Steps:

• Pulse cauliflower in a food processor until broken into rice-sized pieces.
• Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
• Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
• Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
• Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
• Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
• Enjoy!

Steps:

• Drop the cauliflower into boiling salted water and cook for 10-15 minutes, until just tender. Drain and keep warm.
• Melt the potted shrimps in a saucepan with the butter, nutmeg and chilli powder. When the butter is very hot, but not boiling, add a squeeze of lemon juice, then pour the contents of the pan over the cauliflower. Finish with a grating of black pepper.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, then drain.
• Place a large skillet over medium-high heat and coat the pan with oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, 1 tablespoon salt and enough milk to partially submerge the florets. Increase the heat to high, and simmer until the cauliflower is very tender, about 15 minutes.
• Very carefully transfer the cooked cauliflower mixture to a blender and blend until smooth.
• Rinse the pan clean and place over medium heat. Return the blended sauce to the pan and add more milk if the sauce is too thick. Remove the pan from the heat and add the cheese, parsley, lemon juice and lemon zest. Add the cooked spaghetti to the sauce and toss to coat. Keep covered until ready to serve.
• Heat a large nonstick pan over medium-high heat. Coat the pan with olive oil, add the shrimp and cook until pink and just cooked through, about 4 minutes. Season with salt and pepper.
• Top the pasta with the shrimp and serve with lemon wedges, parsley and cheese.

Steps:

• Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.