• 2 tbsp extra-virgin olive oil, divided
  • 1 onion, minced
  • 4 ½ c cauliflower rice
  • 2 ½ c vegetable broth, divided
  • 1 c baby spinach
  • 1 c pine nuts
  • 1 tbsp arrowroot powder
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 1 lb raw, wild shrimp, peeled and deveined
  • ½ tsp paprika
  • ½ tsp chili flakes
  1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onion and cook until it is transparent, about 3-4 minutes.
  2. Add the cauliflower and 1 cup of vegetable broth, and bring to a boil. Stir occasionally, until soft, about 8 minutes. Remove the pan from the heat.
  3. To make the sauce, use a large blender to combine 2 cups of the cooked cauliflower with the remaining vegetable broth, plus the pine nuts, arrowroot powder, and lemon juice. Blend on high until smooth.
  4. Add spinach to the remaining cauliflower rice and cook on medium heat, until spinach has wilted. Pour the sauce evenly over the cauliflower and spinach. Remove from heat and set aside.
  5. To cook the shrimp, heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Stir in garlic and cook for 1 minute. Add shrimp, paprika, and chili flakes to the pan and gently mix until shrimp are evenly coated with the spices. Cook for two minutes, the turn and cook for another two minutes. Shrimp are done when they are pink and no longer opaque.
  6. Serve your shrimp hot over the spinach and cauliflower risotto.