Sugar Soil sowed the seed of this recipe a while ago but for some reason – possibly trying to work out the difference between prawn and shrimp – I stumbled across some other similar recipes that I amalgamated…sadly, and I’m normally pretty good at this now, I didn’t note the original sources….
I’m amazed at the broad range of things that we can do with the ever so humble cauliflower – and I need to pre-make a batch of cauliflower buffalo bites for late night munchie attacks – and this one is another quick and easy winner…
1 head of cauliflower, cut into florets
3 garlic cloves, minced
2 cups Vegetable Stock
Sea salt and freshly ground black pepper, to taste
2 tablespoons of coconut butter
2 teaspoons of fresh rosemary
1/3 cup of vegetarian Parmesan ‘cheese’
500 grams of raw shrimp, shelled and de-veined
3 cloves garlic, minced
2 slices bacon
1/3 Cup red wine
1/2 onion, chopped
1 teaspoon of crushed red pepper flakes
a pinch of dried oregano
Sea Salt and freshly ground Black Pepper, to taste
Place the cauliflower florets in a medium sized saucepan with chicken broth and bring to a boil.
Reduce the heat to medium and cover, allowing to cook for 15-20 minutes or so, or until the cauliflower is very tender and easily mashed.
Once the cauliflower is tender and cooked through, pour off any excess stock that remains and reserve.
Using a food processor, puree the cauliflower with the coconut oil.
Add the parmesan ‘cheese’, rosemary, salt and pepper and mix well.
If needed, add a drizzle of the reserved broth if the cauliflower is too dense. Set aside.
In a large saute pan, cook the bacon until it’s crispy.
Set the bacon aside on paper towels until cool, then chop into small pieces. Set aside.
In the bacon drippings, add the onion and cook over medium high heat until softened.
Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently. Stir in the red wine.
Cook a minute or two, then add the shrimp.
Cook, stirring frequently to turn the shrimp, until the shrimp are pink and opaque on both sides.
Place the shrimp and sauce over the mashed cauliflower and top with crumbled bacon.
Season with salt and pepper and garnish with fresh oregano.
It’s pretty hard to go wrong with this one. It makes enough for two decent-size servings with enough of the mash left over for another meal.
This is the left over mash the following night, with rissoles made from some left-over quorm and a pack of vegetarian mince I bought on a whim from the Taumarunui New World. I mixed the remaining bacon into the mash before I reheated it…