Ingredients:

  • 1 large head of Cauliflower Florets (approx. 700g)
  • 6 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 1 small Shallot, finely minced
  • Zest of 1 medium Lemon
  • 1/2 cup Parmesan Cheese, freshly grated
  • Salt and Black Pepper, to taste
  • 5 lb (680 g) Large Shrimp (or prawns), peeled and deveined
  • 4 cloves Garlic, finely minced
  • 1/4 cup Dry White Wine (or chicken stock)
  • 2 Tbsp Fresh Lemon Juice
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes), optional
  • 1/4 cup Fresh Parsley, finely chopped

Instructions:

  1. Preparation (Mise en Place): Pat the shrimp very dry and season lightly with salt and pepper. Mince the garlic and shallot, chop the parsley, and grate the Parmesan and lemon zest. Rice the cauliflower by pulsing florets in a food processor until coarse grains form.
  2. Sauté the Cauliflower Rice Base: Heat 1 Tbsp of butter and the olive oil in a medium skillet over medium-high heat. Add the minced shallot and sauté for 2–3 minutes until softened.
  3. Cook the Rice: Add the riced cauliflower to the pan. Season generously with salt and pepper. Sauté, stirring occasionally, for 5–7 minutes until the moisture evaporates and the rice is tender-crisp (al dente).
  4. Finish and Hold the Rice: Stir in 1 Tbsp of butter, the lemon zest, and the grated Parmesan cheese. Toss until melted and coated. Adjust seasoning, remove from heat, and cover to keep warm.
  5. Start the Shrimp Sauce: In a large skillet, melt 2 Tbsp of butter over medium-high heat. Add the minced garlic and chilli flakes (if using) and sauté for 30–60 seconds, until fragrant. Do not let the garlic brown.
  6. Sear the Shrimp: Increase the heat to high. Add the seasoned shrimp in a single layer. Sear for 1.5–2 minutes per side until pink and opaque.
  7. Deglaze: Pour in the white wine or stock and let it bubble fiercely for 30 seconds, scraping up any delicious brown bits from the bottom of the pan.
  8. Finish the Sauce: Remove the pan from the heat. Stir in the remaining 2 Tbsp of butter, the fresh lemon juice, and half of the chopped parsley. Toss quickly to coat the shrimp in the emulsified, glossy sauce.
  9. Serve: Divide the Lemon Parmesan Cauliflower Rice among the plates. Top immediately with the Garlic Butter Shrimp, spooning all of the luscious sauce over the prawns and rice. Garnish with the remaining fresh parsley.