Cauliflower vegetable porridge with shrimp fried in garlic sauce
Votes: 54
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 290, total fat 13 G., saturated fats 8 G., proteins 28 G., carbohydrates 16 G., fiber 4 G., cholesterol 205 mg, sodium 1120 mg, sugar 7 G.
Calories 290, total fat 13 G., saturated fats 8 G., proteins 28 G., carbohydrates 16 G., fiber 4 G., cholesterol 205 mg, sodium 1120 mg, sugar 7 G.
Cauliflower, blended to grain-size, can be used as a side dish; you don't have to cook rice or corn. While you shouldn't expect the same flavor, it's the perfect porridge if you're looking for a low-carb and healthy side dish. Cook the cauliflower porridge in milk and butter and season with grated Parmesan cheese for a smooth texture. Despite being a dietary porridge, it's incredibly delicious. Serve it with garlic-roasted shrimp and lemon wedges for a perfectly balanced combination of ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large head of cauliflower (about 1 kg), trimmed and broken into small florets
- 1 cup of milk with 1% fat content
- 3 tbsp (45 g) butter
- 1/3 tbsp. grated parmesan
- 0.6 kg medium shrimp with tails, peeled, deveined
- 2 large cloves garlic, minced
- A pinch of cayenne pepper (optional)
- 2 tbsp. l. coarsely chopped parsley
- Juice of half a lemon + lemon wedges for serving
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Cooking the dish according to the recipe:
- In a food processor, pulse about half the cauliflower florets until they are the size of a grain of rice (it's okay if they're a bit lumpy). Transfer to a medium saucepan, chop the remaining cauliflower, and add it to the same saucepan. Add the milk, 1 tablespoon (15 g) butter, 1/2 teaspoon salt, and a few grinds of black pepper and bring to a boil over medium-high heat.
- Simmer, stirring frequently, until the mixture is soft, smooth, and porridge-like, about 10 minutes. Remove from heat, stir in the Parmesan, and season with salt and pepper to taste. Cover and keep warm.
- Season the shrimp with salt and pepper. Heat the remaining 2 tablespoons (30 g) butter over medium-high heat. Add the shrimp, garlic, and cayenne pepper, if using. Cook, stirring, until the shrimp are pink and cooked through, 3-4 minutes. Remove from heat, add the parsley, lemon juice, and 1 tablespoon water, and stir to coat the shrimp.
- Divide the cauliflower porridge among bowls. Top with shrimp and sauce. Serve with lemon wedges. You can make this cauliflower porridge with added kale, and make it less caloric.
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