Garlic Shrimp on cauliflower mash

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A bit fuzzy ūüė¶

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…

Ingredients:

Cauliflower Mash:

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’

Garlic Shrimp:

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

Directions:

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.

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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…

Cauliflower Buffalo Bites

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The lowly cauliflower strikes again into the hallowed territory of binge TV snack food…I’ve been unable to source the original recipe and there are lots of variations on this theme out there in the culinary googleverse…

Two hours before starting this, I put a chunk of venison steak into the sous vide.

Ingredients

1 head of cauliflower chopped into florets

1/2 cup of milk (any unsweetened kind or a not-milk will do)

1/2 cup of water

3/4 cup of flour

2 teaspoons of garlic powder

2 teaspoons of onion powder

1 teaspoon of paprika

1/4 teaspoon of sea salt

1/4 teaspoon of ground pepper

Directions 

Preheat your oven to 230 Celcius.

Line baking sheets with parchment paper.

In a large bowl whisk together the flour, water, milk, garlic powder, paprika, onion powder, salt and pepper.

Add the cauliflower florets and mix until well-coated – make sure you get the mix well into the florets themselves .

Spread evenly onto the cookie sheets so the florets are not touching .

Bake for 15- 20 minutes , flipping once.

Remove from the oven and set aside.

 Wing sauce

2 tablespoons of butter

3 tablespoons of vinegar

1 tablespoons of water

A pinch of salt

1/2 cup of your favourite hot sauce (I used some old chili sauce that had been in the fridge a long time)

Directions

In a large bowl, whisk together the melted butter, hot sauce, vinegar, water, and salt.

Add the baked cauliflower and toss to coat with the sauce, again making sauce the mix gets rights into the florets.

Spread the florets evenly onto the cookie sheets and pop back in the oven for another 20-30 minutes until crispy (flipping once).

Don’t get some engrossed in The Punisher that you forget about them and they come out slightly scorched.

Let sit for a few minutes before serving.

I took the venison out of the sous vide and sliced it into chunks. If I had thought about it at the time, I could have crumbed them and give them a quick sizzle in a hot skillet…of even foregone the crumbs and gone straight to the skillet. This would have added a nice golden tinge to the meat…

I served them together as finger food on the same plate – see fuzzy pic above – very filling and very spicy in a good way…one head of cauli would make a decent snack serving for two people…

Another way of tricking your kids into veges…