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Cauliflower Rice with Grilled Shrimp and Spicy Drizzle

Ingredients & method (the ingredients are in bold – this is how I simplify and organize my recipes)

1 head cauliflower

Wash and pat dry. Trim the ends and transfer to food processor.

Pulse until “rice” forms and set aside in large bowl

1 medium yellow onion

2 cloves garlic

1 Tb olive oil

Peel and dice the onion and garlic and add them to a pan with the olive oil on medium heat.

Cook for 5 minutes or until caramelized.

1 large zucchini

Wash, pat dry, and dice the zucchini and add to the pan.

Cook for five more minutes.

Juice of 1 lemon

1 Tb olive oil

Sea salt & black pepper, to taste

Transfer vegetable mixture to cauliflower and toss well.

Add the lemon juice and olive oil.

Add salt and pepper to taste.

350 grams large shrimps

Olive oil

Peel, devein, rinse, and pat shrimp dry.

Bring olive oil to medium-high heat in pan and cook shrimp for three minutes on each side

Until cooked through and opaque.

Add salt and pepper to taste.

Set aside.

1 cup almonds

½ cup water

2 Tb favourite hot sauce, or to taste

Sea salt & black pepper, to taste

Add the almonds, water, hot sauce, sea salt, and pepper to blender or food processor.

Blend on high until creamy sauce forms.

Add more water if needed.

Serve shrimp over “rice” with spicy drizzle.

Credit: used with permission from The Integrative Nutrition Cookbook, 2016

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