Good Life, Good Food: Honey shrimp and roasted cauliflower
Honey Shrimp and Roasted Cauliflower
It is like grits meets rice, only with a GREAT roasted flavor and a sauce that will make any meal week night or weekend incredible! Enjoy!
- 2 eafull heads of cauliflower
- 3/4 Cextra virgin olive oil
- 2 Tblspnchopped garlic
- 1 1/2 Cgrated parmesan cheese
- 1 lb16-20 Peeled and deveined shrimp
- 1/2 Choney ( I use honey syrup)
- 2 Tblspnsrirracha sauce, I use Kikkoman brand
- 2 tspnkosher salt
- 2 tspncoarse black pepper
Preheat oven on broiler setting
Slice your cauliflower in to 5 sliced cutting from the top straight down through the stem. Try to keep the slices intact and lay them on a sheet pan. Drizzle with extra virgin olive oil, (I like to use Garlic Roasted Chile infused oil from Amarillo Grape and Olive) sprinkle garlic over the oiled cauliflower and then season with a tspn of kosher salt and coarse black pepper.
Let roast for 20 to 40 minutes until your cauliflower begins to brown. Some charring is fine. Remove from the oven and break florets into a bowl, you can dice them and some softened stems as well. When the slices are all broke up and in the bowl mix with the parmesan cheese. Spread your cauliflower on a sheet tray and bake for 20 to 30 minutes. Remove from the oven and set aside.
In a saute pan, add 2 Tblspns of extra virgin olive oil over medium high heat. When oil is warm to hot, place shrimp in and begin sautéing. Saute until shrimp begins to turn orange, then add honey and let cook for 2 minutes tossing or stirring periodically.
Add the srirracha sauce and mix well with the honey. Making sure to coat all the shrimp. Finish with a tspn of salt and coarse black pepper.
Place some of your roasted cauliflower on your plate, I like to cut it into squares like a “rice krispies treat” and stack one on top of the other, going different directions. Top with sautéed shrimp and drizzle remaining honey sauce over the shrimp and cauliflower.