Shrimp & Garlic Cream Sauce over Roasted Cauliflower Rice

Shrimp & Garlic Cream Sauce over Roasted Cauli Rice.jpg

Sounds fancy, but it’s really an easy to pull-together Monday night dinner. That's literally what I did...pulled this together because there wasn't much else in the fridge tonight!

Cauliflower rice is just one of those staples that goes with almost anything... it's easy to work with, takes on the flavor of nearly anything you put with it, and it s a great alternative to processed carbs like pasta. What I love about the "roasting" method, is you can literally pop it in the oven while making the remainder of your dish, and come away with that great roasted flavor!

•1 large head organic Cauliflower
•2 tbsp cooking fat (tallow, duck lard and avocado oil work great)
•3 garlic cloves, minced
•1 tsp sea salt
•1 tsp garlic powder
•1 tsp onion powder

  1. Preheat oven to 425.
  2. In a food processor, “rice” the cauliflower.
  3. Combine in a mixing bowl with cooking fat, minced garlic and seasonings.
  4. Spread out on a large cooking sheet (I use a silicone mat), as thin a layer as possible.
  5. Place in oven and roast until it begins to crisp, using a metal spatula to stir frequently and “expose” any unroasted pieces.
  6. Continue cooking until it is tender and the majority is nice and roasted.

•1 can full fat coconut cream
•1 tbsp coconut oil
•1/4 cup finely diced white onion
•4 garlic cloves, minced
•1/2-1 tsp sea salt to taste
•1 tsp onion powder
•1- 1/2 tsp garlic powder to taste
•Fresh Parsley for Garnish

  1. Warm the coconut oil in a skillet. Add the diced onion and cook until soft and transparent.
  2. Add the minced garlic and cook until fragrant.
  3. Add the coconut cream and seasonings and simmer for about 5 minutes.

•20 Large shrimp, peeled and deveined
•1 tbsp extra virgin olive oil
•1 tsp sea salt
•1 tsp garlic powder


  1. Toss all ingredients together and cook in an iron skillet until pink!