Shrimp Piccata over Mashed Cauliflower

Shrimp Piccata is an easy weeknight meal, the cauliflower takes a bit more time but is still doable under the weekday pressures. Mashed cauliflower will also reheat very well if you are the Sunday prep day type of person.

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MASHED CAULIFLOWER INGREDIENTS

1 small head of cauliflower chopped

1/4 cup or more, whole milk

2 tbsp butter

1/4 cup grated parmesan cheese

1 tsp. Kosher salt and more to taste

pepper to taste

Fill a medium pot halfway with water. Add cauliflower and cover pot. Bring to a boil, cook until florets are easily pierced with a knife, about 8 minutes. Drain well and transfer to a food processor.

Add milk, butter, parmesan cheese, salt and pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper.

 

SHRIMP INGREDIENTS

1 tbsp extra virgin olive oil

2 tbsp butter, divided

12 oz. uncooked peeled, deveined, large shrimp

1 medium shallot sliced

2 cloves garlic, minced

¼ cup chicken broth

¼ cup dry white wine

2 tbsp lemon juice

2 tbsp drained capers

Salt and Pepper to taste

Red pepper flakes to taste (optional)

Heat the oil and one tablespoon of  butter in a large skillet over medium-high heat. In the meantime pat the shrimp dry with paper towels.

Add the shrimp to the skillet. Cook the shrimp, flipping after one minute. Once the shrimp turns opaque and is slightly undercooked remove from the skillet with a slotted spoon and set aside.

Add the shallot and garlic the skillet. Cook for 1 minute, stirring occasionally. If you like a little heat, this is a good time to add some red pepper flakes. Add the chicken broth, wine, lemon juice and capers, stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes. Taste and season with salt and pepper.

Add the shrimp back to the skillet with any juice. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Add butter and serve immediately atop the creamy mashed cauliflower.

 

Cauliflower and Brussels Sprout Gratin

I am on a brussels sprout kick. I especially like them roasted with a little olive oil and garlic salt. Then one day I came across this. Healthy? Nope, good? Yes!  The cheese sauce is so amazing, you could pour it over anything and it would be good. Pasta, potatoes, asparagus. Ooh, roasted asparagus with gruyere cheese sauce, now that sounds good. Reel me back in…Ok, so back to this recipe. Kaili loved it, a good way to get the kiddos to eat their veg is you have picky monsters at home, or husbands.

*recipe from A Cozy Kitchen

Ingredients

3/4 head of cauliflower, cut into large florets
3/4 lb of brussels sprouts, trimmed, and quartered lengthwise through core
1 teaspoon of kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
a pinch of grated nutmeg
3/4 cup grated Gruyere cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Prepare a large bowl filled with ice water and ice.  Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Throw the cooked cauliflower into the bowl of ice water to stop them from cooking any further.  Bring the pot back up to a boil and put in the quartered brussels sprouts and cook for 3-4 minutes.  The cauliflower should be completely cooled.  Drain them and set aside. After the brussels sprouts are done, throw them in the bowl of ice water and ice.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and brussels sprouts on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.