Cauliflower Couscous with Shrimp
Ingredients
- 1 medium head cauliflower head and stems chopped
- 3 Tbsp olive oil
- ½ cup dried apricots roughly chopped
- ¾ tsp Celtic sea salt
- ½ tsp black pepper
- 2 Tbsp fresh lemon juice
- 20 large shrimp approximately 2 lbs, peeled and deveined
- 1 tsp paprika
- ½ seedless cucumber cut into pieces, optional
- ¼ cup fresh mint chopped
Instructions
- In a food processor, pulse chopped cauliflower until finely chopped.
- In a large skillet, heat 1 Tbsp olive oil on medium. Add cauliflower, apricots, ½ tsp salt and pepper. Cook covered, stirring occasionally, about 2-3 minutes. Once cauliflower begins to soften, transfer to a large bowl and toss with lemon juice and 1 Tbsp olive oil. Wipe skillet with a paper towel.
- Season shrimp with paprika and ¼ tsp salt. In the same skillet, heat 1 Tbsp olive oil on medium. Sauté shrimp in batches until opaque throughout, 1–2 minutes per side.
- Add cucumber and mint to cauliflower. Toss well to combine and serve with shrimp.
Notes
- If first run through food processor does not finely chop all cauliflower, re-pulse any large pieces separately.
- Instead of processing the cauliflower, you can use riced cauliflower. It will not have as fine of a chop but can be cooked exactly the same way.