There is always a bit of a fad for diets as the years go on. Low-carb does seem to stick around though. There is something to be said for cutting out bread and pasta and definitely seeing results. I love my carbs, definitely, but I do understand the benefits of decreasing the frequency of eating them! So, yesterday I decided to try something I have been nervous to do. Mashed Cauliflower instead of mashed potatoes or grits. Scary huh??!!! But you know what? They were good! I wouldn’t say I couldn’t tell they weren’t cauliflower. I mean, you can tell. But they are creamy, and satisfying! Definitely helps that carb craving! Delicious! Then, when paired with some cajun jumbo shrimp, who could ask for more??!! Protein, a bit of all natural whole fats, AND some “carbs” in the veggies! Perfect! This one is a quick and easy recipe too!
I’ll try my best to give ingredients and directions and what I used for each separate item.
- 10 frozen jumbo shrimp, shelled and de-veined
- 3 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- splash white wine (optional)
- 1/2 tsp onion powder
- dash cayenne powder
- 1 tsp Emerils Bayou Blast
- Salt and Pepper to taste
Drizzle Olive Oil over the shrimp and splash with white wine (if desired) and sprinkle the dry ingredients over top of the shrimp and toss a bit to get completely coated. Place into oven and bake for 12-16 minutes until white/pink and cooked through, no longer any transparent parts of the shrimp. Place onto a generous helping of the mashed cauliflower and top with some shredded cheese of your choice!
1/2 large head cauliflower
2 TB butter
1/4 cup grated Parmesan
1/2 teaspoon garlic powder
1 carton chicken broth (or water if you prefer – vegetarian)
1/4 cup whole fat Greek Yogurt (PLAIN!!!!)
Salt and Pepper to taste
Set a stockpot of chicken broth (or water) to boil over high heat.
In a bowl with an hand mixer or in a food processor, puree the hot cauliflower with the butter, greek yogurt, Parmesan, garlic powder, salt and pepper until almost smooth. Then stir with Spatula.
Set aside and keep warm.
Quickly, for the spinach… if you so desire… it’s just wilted spinach. You toss a LARGE handful of spinach into a skillet with a TB of butter, salt and pepper and a bit of hot sauce… sautee until the softness that you desire…or wiltyness?? 🙂 I just created a word… right? Or not. Whatever.
Oh, and if you wonder what dishes I use… they are hard to find! My husband and I got them for a wedding gift… but here’s a link just in case you are interested! http://www.overstock.com/Home-Garden/Sango-Splash-16-piece-Dinnerware-Set/4012688/product.html
And now, for the quote of the day: