grilled Shrimp on cauliflower purée

Cauliflower purée can work as a lovely backdrop for other flavors, in this case grilled shrimp. It’s low in carbs and won’t get gummy like potatoes. I love the contrast of the tart, crisp pomegranate seeds against the creamy cauliflower and the salty shrimp. It’s an easy dish to put together and I make this dish frequently. You can make the cauliflower purée ahead of time as well as toast your nuts and de seed your pomegranate. I like to do the herbal purée within the hour I’m eating so it stays bright green.

INGREDIENTS

• 1.5 lb shelled, deveined raw shrimp
• 1/3 cup fresh pomegranate seeds
• 1/4 cup toasted pine nuts
• 2 tablespoons dried currants soaked in lemon juice
• 1/2 cup Italian flat leaf Parsley
• 2 tablespoons of tarragon leaves
• 8 cloves garlic
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Sea Salt and pepper
• 8 oz cauliflower rice (this is simply raw cauliflower that has been cut into rice sized pieces for convenience. You could certainly chop up a whole cauliflower)

Read More