ALL YOU NEED:

FOR THE CAULIFLOWER MASH

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.


Enjoy!