SHRIMP AND CAULIFLOWER BAKE
This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.
Provided by EatingWell Test Kitchen
Categories Healthy Fish & Seafood Casserole Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
- Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
- Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 18 g, Cholesterol 192.6 mg, Fat 10.6 g, Fiber 6.1 g, Protein 29.2 g, SaturatedFat 2.9 g, Sodium 561 mg, Sugar 9.5 g
SHRIMP AND CAULIFLOWER "GRITS"
Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
- Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
- Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
HOT CAULIFLOWER WITH SHRIMP
Provided by Nika Standen Hazelton
Categories Milk/Cream Shrimp Cauliflower Dill Boil House & Garden
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Trim cauliflower, wash thoroughly and cook whole in boiling salted water. Meanwhile make sauce. Combine milk, onion and dill. Bring to a boil. Strain milk and keep hot. melt butter, stir in flour and cook 3 minutes, stirring constantly. Do not brown. Stir hot milk into mixture and cook, stirring constantly, until thickened and smooth. Cook 2 minutes longer. Season with salt and pepper. Add chopped shrimp and cook over low heat until heated through. Fold whipped cream into sauce. Place hot cauliflower on hot serving dish and pour sauce over it. Decorate with whole shrimp and dill.
HOT CAULIFLOWER WINGS
Spicy and crispy on the outside, tender and juicy on the inside. Serve these cauliflower wings with a vegan ranch or blue cheese dressing.
Provided by Shannan Labrador
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
- Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
- Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
- Bake in the preheated oven until starting to brown, 15 to 20 minutes.
- While 'wings' are baking, melt margarine and whisk together with hot sauce.
- Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 28.4 g, Fat 9.2 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 1233 mg, Sugar 4.7 g
CURRIED SHRIMP AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.
HOT CAULIFLOWER WITH SHRIMP
A Swedish/Norwegian dish from Classic Scandinavian Cooking by Nika Hazelton. Posted for Zaar World Tour II thanks to some help from my friend MP.
Provided by SusieQusie
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim cauliflower, wash thoroughly and cook whole till tender. ***Cook's Notes below.
- While cooking cauliflower, make sauce. Combine milk, onion and dill (or parsley) sprigs & bring to a boil. Remove dill or parsley.
- Melt butter, stir in flour; cook 2 minutes, stirring constantly. Do not let brown.
- Add hot milk to mixture, stirring all the while. Continue to cook, stirring constantly, till mixture is thickened and smooth. Cook 2 minutes longer and season with salt & pepper.
- Add shrimp and cook over lowest possible heat till shrimp are heated through. Fold whipped cream into sauce.
- Place hot cauliflower on serving dish and pour sauce over it. Sprinkle w/minced dill or parsley.
- **** Cook's notes:.
- Rapid cooking time of cauliflower not only reduces the odor but also preserves crispness, color, and reduces the loss of nutrients that will leach into the cooking water when overcooked.
- To microwave cauliflower, cover a whole head of cauliflower with plastic wrap & microwave on high for 3 minutes, turn head over, and cook for an additional 2 to 4 minutes. Let stand for 3 minutes.
- To steam cauliflower, place it in a steamer basket, and then place in a pot with 2 inches of water. Cover and steam. A whole head of cauliflower (1 ½ pounds) will take 15 to 20 minutes to cook, but begin checking for tenderness after 12 minutes.
Nutrition Facts : Calories 279.3, Fat 19.6, SaturatedFat 12.2, Cholesterol 59.4, Sodium 762.3, Carbohydrate 21.9, Fiber 5.7, Sugar 5.7, Protein 7.5
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