Creamy Cauliflower and Shrimp Alfredo

Ah Cauliflower. It has appeared to have become the new “It” veggie, and thank goodness, too! Kale tastes like feet, so I’m happy to see a tasty, cancer fighting cruciferous veggie taking the spotlight for a while.

DSC05089I think I might try my hand at growing some of these bad boys this summer!

DSC05090I started off my pan frying some seasoned cauliflower florets in a pan with some olive oil.

DSC05092I cooked it down until it was nice and mushy.

DSC05093Then into the food processor it all went!

DSC05094Until it was blended to perfection.

DSC05095I felt like this tasty pasta needed some texture, so I seasoned up some shrimp and cooked them in a pan, until slightly pink.

DSC05096Once all the cauliflower was pureed, it was time to add the milk and cheese.

DSC05097Stir until fully incorporated.

DSC05098I added it back to the pan to fully stir it around.

DSC05099Serve on top of pasta and enjoy, a lot!

Creamy Cauliflower and Shrimp Alfredo (Adapted from a Pinch of Yum)

You will need:

  • 8 large cloves garlic, minced
  • 2 tablespoons butter or olive oil
  • 5-6 cups cauliflower florets
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cup milk
  • 1.5 cups fresh grated Parmesan cheese
  • 10 shrimp, peeled, tails removed
  • 1 box pasta

Boil water for your pasta. Begin by separating your cauliflower head into florets. Melt butter or heat oil in pan and cook cauliflower until it is tender. Add garlic and cook down some more. Transfer to your food processor and puree until smooth. Add cauliflower to a heatproof bowl and add Parmesan cheese and milk. Stir until evenly combined. Cook shrimp in the same pan as the cauliflower, until lightly pink. Add sauce back into pan with shrimp and coat the shrimp evenly. Once pasta is cooked, serve sauce over top, with extra Parmesan, if you wish.

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One Comment on “Creamy Cauliflower and Shrimp Alfredo”

  1. Kale v. cauliflower, eh? Bring it.


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