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 sticky like potatoes.
- 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)
- Marinate Shrimp: Mince 6 cloves garlic. Toss shrimp with the minced garlic and 1/4 cup olive oil, ground black pepper and a few pinches of salt. Marinate for at least an hour.
- Make Herb Dressing: place the two remaining cloves of garlic, parsley leaves, tarragon and 1/4 cup of olive oil in a food processor and blend until you have a bright green purée. Season with salt and pepper and lemon juice to taste. Remove purée to a bowl.
- Make Cauliflower Purée: microwave cauliflower rice about 5 minutes until tender. Place cooked cauliflower in a clean food processor bowl with 1 tablespoon of olive oil. Purée until smooth. Season with salt, white pepper and lemon juice. You’ll have to reheat this when you’re ready to plate. I like to use the microwave to reheat the purée
- Grill Shrimp: heat grill to high and place shrimp on grill. Almost as soon as you’ve laid out your shrimp, it’s time to start turning over the first ones to brown on the other side. Warm the dressing in the microwave and toss the shrimp in the dressing until lightly coated.
- Plate Shrimp: place about 1/3 cup of warm cauliflower purée in the center of each plate. Pile about 5 shrimp in the center of the purée. Scatter each plate with pomegranate seeds, pine nuts and currants.
This dish could easily be done with puréed fennel instead of cauliflower. In that event, I’d slice the fennel really thin and cook it gently in a covered sauté pan with a few tablespoons of water until tender. Purée it and add olive oil, salt, pepper, lemon juice and a little Pastis to taste. Omit the tarragon in the herb dressing.