The Spicy Shrimp:
- 1 Tablespoon olive oil
- 1½ Pound raw shrimp, peeled and deveined
- ¼ Teaspoon garlic salt
- ½ Teaspoon chili powder
- ¼ Teaspoon black pepper
- Pinch of cayenne (more to taste, for more kick!)
The Cauliflower Mash:
- 1 Tablespoon olive oil
- 1 Large head cauliflower, cut into small florets (about 7 cups)
- 3 Cloves garlic, minced
- 1 Cup whole milk
- 3 Cups low-sodium vegetable broth
- 1 (14 oz) Can cannellini beans, drained and rinsed
- ½ Cup cornmeal
- ½ Cup 2% shredded cheddar cheese
- ¾ Teaspoon salt
The Kale:
- 1 Tablespoon olive oil
- 1 Bunch kale, ribs removed and chopped
- ¼ Teaspoon salt and black pepper
Instructions:
01For the cauliflower, heat the olive oil in a large soup pot. Add the cauliflower saute for 3-4 minutes. Add garlic and saute for 30-60 seconds or until fragrant. Add the milk and broth (if there’s a lot of cauliflower not submerged, add additional broth or milk); simmer for 12-15 minutes or until cauliflower is soft. Add the beans and mash with a potato masher for a chunky consistency, or alternately, puree with an immersion blender, food processor, or blender. Stir in the cornmeal, cheese, and salt.
02Next, heat olive oil for the kale in a large nonstick skillet over medium heat. Once hot, add chopped kale and sprinkle with salt and pepper. Cook 3-5 minutes or until wilted and hot; remove to a plate and cover to keep warm.
03In the same skillet, heat remaining tablespoon of olive oil. Once hot, add shrimp to skillet and sprinkle with the garlic salt, chili powder, pepper, and cayenne. Cook shrimp 5-6 minutes or until pink and cooked through.
04Serve hot shrimp and kale over cauliflower mash.
05Serves 6 depending on how much you and the other 5 people like to eat. 😉
Recipe Source:
Originally from Pinch of Yum via Pinterest. The author, Lindsay, posts fun recipes that have a great range of flavour. Check it out!
