1 head cauliflower, chopped or 1 bag of pre-chopped florets 2 tbs unsalted butter 1 clove garlic (large) olive oil for garlic 1/4 cup coconut milk
FOR THE SHRIMP 1 large bag devained & shelled raw shrimp 2 tbs olive oil 1 tbs chopped garlic 1 tbs basil 1 tbs oregano 1 tsp cumin 1 tbsp smoked paprika 1 tsp thyme fresh parsley fresh cilantro 2 tbs tomato paste 1 can crushed tomatoes, no salt added
Preheat oven to 400 degrees. Drizzle olive oil over exposed heads o f garlic clove (cut the butt off before doing this). cover the bulb with aluminum foil and bake for 30 minutes. Let cool and squeeze garlic out of shells.
Boil finely chopped cauliflower until tender. While garlic is roasting and cauliflower is boiling, combine all shrimp ingredients in frying pan and cook until shrimp is oink in color. Add in tomato paste and crushed tomatoes, simmer for about 20 minutes.
Once cauliflower is tender, drain and add remaining ingredients, including roasted garlic, into your food processor, blender, or bowl with hand mixer. blend until smooth in texture. top mash with tomato shrimp.
Boil pasta in water with generous amount of salt. Drain and set aside. Sautee onion, garlic, tomatoes, kale in olive oil. Combine egg whites and egg with feta and preferred seasonings, mix well until combined. Heat cooked pasta over medium low heat and add in butter, and egg mixture.
Fold the pasta and egg gently until the eggs start to separate.Top pasta with sauteed veggies, poached egg, and avocado.