I've told you how much I love riced cauliflower. I decided to substitute the cauliflower for rice in risotto. Give it a try.
Here is what you need:
1 bag of riced cauliflower (savory herb flavor)
1/2 cup frozen peas
20 frozen large shrimp, thawed, peeled, deveined and tails removed
1/2 cup chopped onions
1/2 cup chopped carrots
2 to 3 cloves garlic minced
1 TBS butter
1/3 cup freshly grated Parmesan cheese
1/3 cup cream, milk or half and half
Salt and pepper
3 tsp fresh chives or parsley
A note about the ingredients. The vegetables I used are because they are what I had. You can add or omit or substitute what ever you want.
Cook the cauliflower rice according to package directions.
Heat about 1 TBS of oil on medium high in a large skillet, one with high sides works great. Add in the onions and carrots season with salt and pepper. Cook until they soften a bit, about 5 minutes.
Add the garlic, stir for about a minute then add in the cauliflower. Cook off any water, stirring constantly. Turn down the heat a bit and grate in the Parmesan.
Add in cream a splash at a time. I only had Fat Free Half and Half, if I had cream or whole milk I would have used that. You may not use all the cream or cheese. Keep stirring adding cheese and cream until it is rich and creamy and add in the butter. Taste. It may need some more salt and pepper but remember the cheese is a little salty so tasting is important.
Divide the chopped chives into 2 piles and cut your lemon in half.
Add the shrimp to the dish, season with a little salt and pepper and gently cook.
When the shrimp is about halfway through add in the peas and one pile of chives.
When shrimp is cooked (don't overcook it does not take them long to cook about 4 minutes) taste for seasoning. I like a little extra pepper. Take it off the heat and give it a squeeze of lemon. Or you could serve lemon wedges on the side.
Pile in a bowl, top with some chives and a little Parmesan and enjoy!