Cauliflower "Risotto" with Shrimp and Peas
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 360
- Total Fat
- 13 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 200 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 5 grams
- Protein
- 36 grams
- Sugar
- 11 grams
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 360
- Total Fat
- 13 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 200 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 5 grams
- Protein
- 36 grams
- Sugar
- 11 grams
Ingredients
Directions
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- Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
- Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
- Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.
Cook’s Note
To make cauliflower rice, grate the tops of cauliflower florets on the wide holes of a box grater, or in a food processor using the grater attachment. Cauliflower rice may also be purchased in the refrigerated produce section of many stores, or you can buy it frozen. If using frozen cauliflower rice, cook it in the skillet for a bit longer (about 6 minutes), until it is thawed and its water has evaporated before adding the flour. To make this gluten-free, dissolve 1 tablespoon plus 1/2 teaspoon of cornstarch into the milk instead of using the flour.
