We’ve been into the cauliflower ‘rice’ craze lately and it’s been yummy! I have a food processor that can ‘rice it easily, but there are also many options for frozen or fresh.
I chop while the pan is heating. Red onion, green onion, parsley, lemon zest, garlic paste.
Sauté the onion in EVOO or butter. Allow it to cook on medium-hi heat for 4-5 minutes, you don’t want it to burn.
Add the green onions and sauté.
Add the cauliflower and cook until desired texture. I added some cayenne pepper here.
Remove from pan. Place 1 cup of white wine and 1 tsp garlic paste into pan and let it reduce into a thickened sauce. This may take 15 minutes or so.
Then I cooked the shrimp in the pan. Removed the shrimp and cooked the sauce a bit more
You want it thick, it won’t look like gravy unless you add flour. You just want the flavor to concentrate.
Plate it up
Add some fresh parsley and lemon zest.
Here I used :
1 cup cooked shrimp 🍤
1/2 a red onion
1 green onion
1 clove of garlic
1/4 cup chopped parsley
1 cup white wine
2 cups riced cauliflower
Lemon zest 🍋