Chef Folse's Shrimp-Sauced Cauliflower

Prep Time: 1 Hour
Yields: 6 Servings

The fusion of shrimp and cauliflower creates a unique and flavorful dish that is perfect served with any beef, pork or poultry entrée.


½ pound (70-90 count) shrimp, cooked
2 pounds cauliflower
3 tbsps butter
¼ cup diced celery
½ cup diced onions
¼ cup diced bell peppers
3 tbsps flour
2 cups milk
1 cup grated American cheese
2 tsps prepared horseradish
granulated garlic to taste
salt and white pepper to taste


Preheat oven to 350ºF. Trim stems from cauliflower and cut into serving pieces. 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, melt butter over medium-high heat. Add celery, onions and bell peppers. Sauté until tender. Whisk in flour, stirring constantly until sauce is smooth and thickened. Stir in ½ cup of cheese and continue cooking until melted. Stirring constantly, add horseradish and granulated garlic. Season with salt and white pepper. Fold in shrimp and stir until thoroughly heated. Place cauliflower in a casserole dish and top with shrimp sauce. Sprinkle remaining cheese on top. Cover and bake for 10-15 minutes or until bubbly. Garnish with paprika and chopped parsley.