Cauliflower Shrimp Salad Food

SHRIMP AND CAULIFLOWER BAKE

Steps:

• Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
• Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
• Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

LOADED CAULIFLOWER SALAD RECIPE

Steps:

• Preheat oven to 425°F.
• Toss cauliflower pieces with olive oil, salt, & pepper. Roast on a sheet pan for 15-20 minutes or until tender-crisp. Set aside to cool completely.
• Whisk all dressing ingredients in a small bowl.
• Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing.
• Chill at least 2 hours before serving.

CREAMY SHRIMP AND CAULIFLOWER SALAD - LOW CARB

Steps:

• Combine the salad ingredients in a large bowl and toss gently.
• Combine the dressing ingredients in a small bowl and whisk together until smooth.
• Pour the dressing over the salad and stir gently until well coated.
• Chill for half an hour if possible to let the flavors meld.
• Serve cold.

SHRIMP CAULIFLOWER FRIED RICE

Steps:

• Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
• Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
• Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
• Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

SHRIMP FRIED CAULIFLOWER RICE

Steps:

• Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
• Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
• This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.

SHRIMP & CAULIFLOWER SALAD - LOW CARB AND GLUTEN FREE

Steps:

• Peel & clean your shrimp, removing the tails also.
• Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 - 10 minutes or until opaque. Don't over cook them or they will be rubbery.
• Meanwhile, cut all of the florets off of the cauliflower - discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy - you might have to do it in two batches to make sure it cooks evenly.
• While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 inch pieces.
• When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
• Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.
• Taste and then season with salt and pepper as desired.

CAULIFLOWER SHRIMP SALAD

Steps:

• Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
• Mix mayonnaise and salad dressing together in a small bowl.
• To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Steps:

• Pulse cauliflower in a food processor until broken into rice-sized pieces.
• Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
• Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
• Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
• Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
• Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
• Enjoy!

CAULIFLOWER AND SHRIMP SALAD

Steps:

• Mix all ingredients and chill.
• Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
• Sometimes you can add more mayo and that will make it last a bit longer.

CAULIFLOWER SALAD

Steps:

• Slice the cauliflower in half and use a knife to remove all the florets. Cut some of the larger florets into smaller pieces so they'll fit in your food processor.
• Place cauliflower florets in the food processor and pulse back and forth until you have a fine, gravel-like consisitency. You may have to work in batches.
• Transfer cauliflower to a large bowl and add in tomatoes, scallions, cucumber, parsely, mint, garbanzo beans and olives.

NORWEGIAN CAULIFLOWER WITH SHRIMP SAUCE - BLOMKAL MED REKE

Steps:

• Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside.
• Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes.
• While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes.
• Strain shells from the stock and reserve the liquid.
• Add flour to butter in a saucepan over medium heat and cook until golden.
• Gradually stir in the shrimp stock and half and half and whisk together until thick.
• Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen.
• Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad.
• Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.

FRESH CAULIFLOWER AND SHRIMP SALAD

Steps:

• Wash cauliflower and drain well; cut into bite size flowerettes. In a large bowl combine the cauliflowerettes, celery and parsley. Add seasoning according to taste. Add enough mayonnaise to moisten and mix well. Carefully fold in the shrimp, garnish with sprigs of parsley and serve.

KETO CAULIFLOWER GRITS AND SHRIMP

Steps:

• Place the cauliflower florets in a food processor. Pulse intermittently, scraping the sides as needed, until the texture is like a finer cauliflower rice, with some clumping.
• Drain most of the bacon grease from the skillet, leaving about 2 tablespoons of bacon grease in the skillet. Set aside.