This is Sooooo good! Using the Cauliflower Alfredo base and adding a couple of ingredients it transforms into a dish worthy of being served at the most elegant resteraunt.
One head of cauliflower (broken/cut into small pasta sized pieces)
One stick of butter (4 Oz)
3/4 cup of heavy cream
Sea Salt and fresh ground pepper
2 cups freshly grated Parmesan
8 oz medium or large shrimp
2 oz Goat Cheese with sundried tomato and basil
Steam the cauliflower to just soft but still somewhat firm. Do not overcook.
If using frozen precooked shrimp, thaw according to package directions, then heat by placing in hot water for a few minutes .
If using fresh uncooked shrimp: Arrange shrimp in a single layer on a paper or other plate and pat dry with a paper towel until completely dry. Sprinkle with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium heat. When the butter melts raise the heat to medium-high. Invert the plate of shrimp over the skillet so the shrimp fall into th eop;ate all at once.cook the shrimp 1 or 2 minutes without moving them until the underside is pink. Turn the shrimp over and cook until fully pink, about 2 minutes more. Place the shrimp in a bowl.
Warm the remaining butter and cream over low heat. Bring to a simmer and cook for 2 minutes.
Season with salt and pepper
Place one half of the Parmesan into a large serving bowl
Pour the warm butter/cream mixture over the top.
Drain the cauliflower and sqweeze any moisture out with a clean cloth.
Toss the cauliflower and shrimp in the sauce then sprinkle the rest of the parmesan in and combine.
Stir in the goat cheese just before serving. Serve in heated bowls.
leftovers can be reheated but lose some of the lovely goat cheese flavor. Adding a little more of the flavored goat cheese will help enhance the flavor.
I found the Goat Cheese with sun-dried tomatoes and basil at Aldi but if you cannot find it you can mince a sundried tomato and sme fresh basil and mix it with plain goat cheese. It really creates a lovely flavor with the shrimp.