Ingredients:

  • 1 large head cauliflower (about 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (120ml)
  • 1 cup chicken broth or vegetable broth (240ml)
  • ½ cup grated Parmesan cheese, plus more for serving (50g)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) large shrimp (21-25 count), peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced (approx. 4 teaspoons)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice-sized granules.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Pour in white wine and simmer until almost completely reduced.
  4. Add the riced cauliflower and chicken broth to the skillet. Cover and cook until cauliflower is tender, stirring occasionally.
  5. Stir in Parmesan cheese, lemon juice, and parsley. Season with salt and pepper.
  6. While the cauliflower cooks, melt butter in a separate large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant.
  7. Add shrimp to the skillet and cook until pink and opaque, flipping halfway through. Avoid overcrowding the pan.
  8. Stir in lemon juice and parsley. Season with salt and pepper.
  9. Divide the cauliflower risotto among plates. Top with Garlic Butter Shrimp with Lemon. Garnish with extra Parmesan cheese and parsley.