Shrimp & Cauliflower Parmesan Alfredo
1 large head of cauliflower
2 lbs. Ocean caught raw, peeled and deveined large shrimp
2 garlic cloves, minced
1 small onion
vegetable seasoning or just salt and pepper
2 T Butter or Ghee
2 T Extra Virgin Olive Oil
For the Parmesan Alfredo Sauce:
4 T Butter
1/4 Cup Flour
1 1/2 cups 2% milk (or whole milk)
3/4 Cup grated fresh parmesan cheese (fresh makes all the difference)
1 clove minced garlic
Chop up the cauliflower into one-inch size pieces. Spread onto a sheet pan and drizzle with the EVOO and seasoning. Roast in the oven for approx. 20 minutes at 375 degrees or until tender. Set aside.
Make the parmesan alfredo sauce - Heat a small pan over medium-low heat. Add the butter and allow to melt. Add the minced garlic to the butter.
Once melted, mix in the flour and stir it into a paste to create a roux.
Slowly add the milk. Add it gradually and stir continuously to prevent lumps from forming. Stir each time you add milk and allow it to thicken before adding more.
Once the sauce simmers and is thickened, remove it from the heat and stir in the grated parmesan cheese.
To a large skillet add the butter or Ghee, garlic and onion. Once melted and the garlic and onion is softened - add in the shrimp and more seasoning. Cook until the shrimp is cooked thru and pink in color. Add in the cauliflower and stir until heated through.
Stir in the parmesan alfredo sauce and mix to combine until everything is coated nicely.
Serve and enjoy!