Creamy Cauliflower and Shrimp AlfredoPosted: February 2, 2014
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.
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.