Cauliflower Risotto & Grilled Shrimp – a delicious recipe with cauliflower, shrimp, onion, garlic, vegetable broth, shredded cheese your choice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the cauliflower head in the food processor first and then steam for about 3-5 minutes not more.
2
In a large pan, using ghee or a little olive oil, saute your shrimp (already cleaned and seasoned with salt and pepper) for about 5-7 minutes or until done. Set aside
3
In the same pan, place a little olive oil or ghee and saute the onion and garlic first. Then add the cauliflower, the broth, milk and finally the cheese. You can start adding the liquids little by little and mixing well to see if you need more or less. If you want your risotto really cheesy, add more shredded cheese.
4
Cover the pan and let it cook in medium heat for about 5-10 mins.
5
Serve with the shrimp on top of the cauliflower risotto.
6
Add a little parmesan cheese if your want.
7
Enjoy!
472
kcal
Calories
13
g
Fat
30
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cauliflower, 1 pound shrimp medium size, 1 onion finely chopped, 3 garlic cloves finely chopped, and more.
Yes, Cauliflower Risotto & Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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