Shrimp-Sauced Cauliflower

Prep Time: 1 Hour
Yields: 6 Servings

The fusion of shrimp and cauliflower creates a unique and flavorful dish. It is the perfect side dish to any beef, pork or poultry dish.


½ pound (70–90 count) shrimp

2 pounds cauliflower, trimmed and cut into serving pieces

3 tbsps vegetable oil or low-fat margarine

½ cup diced onions

¼ cup diced celery

¼ cup diced bell pepper

¼ cup sliced garlic

3 tbsps flour

2 cups milk

1 cup grated American cheese, divided

2 tsps prepared horseradish

salt substitute and white pepper to taste

granulated garlic to taste

paprika to taste

¼ cup chopped parsley

Preheat oven to 350°F. In a 5-quart saucepot, place cauliflower and enough lightly salted water to cover by 2 inches. Bring to a rolling boil and cook 10–12 minutes or until cauliflower is tender. Drain and keep warm. In a 3-quart saucepan, heat vegetable oil over medium-high heat. Add onions, celery, bell pepper and sliced garlic then sauté until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Pour in milk and continue to blend until sauce is smooth and thickened. Stir in ½ cup cheese and continue cooking until melted. Add horseradish, stirring constantly. Season to taste with salt substitute, white pepper and granulated garlic. Fold in shrimp and stir 5–7 minutes or until cooked. Place cauliflower in a casserole dish and top with shrimp sauce. Sprinkle remaining cheese on top. Cover and bake 10–15 minutes or until bubbly. Garnish with paprika and chopped parsley.