Happy Wednesday Everyone. New recipe-pureed cauliflower with shrimp/scallops and mango salsa. My Whole30versary is almost here. Only a few more days before my reset, somewhat scared but mostly I’m looking forward to sticking to my super clean eating. Can’t believe it been a whole year since then. At this time last year, I was trying to figure out how to decrease all the anxiety, joint pain, headaches, lack of sleep, and stubborn weight since the birth of my daughter. But I was also getting ready to go to a wedding in California, so worried that I wouldn’t like what I looked like in m clothes. I mean I was going to California, felt like all the women at the wedding was going to be skinny, in reality, I wasn’t big, I just wanted to look like the old me. I had lost a lot of confidence in myself, without even realizing it fully. Now looking back I know that to be true. I am so glad I decided to change my habits for the better. Anyways I’m getting so many ideas for recipes, making them whole 30 and paleo friendly, though my recipes are not necessarily 1 step and done, they are still pretty easy. This recipe is ready in about 30 minutes if you gather your ingredients. I love cauliflower for its versatility because it can replace so many foods, it is one of the most used low carb vegetables, often used to replace rice and pasta, can be roasted, mashed, baked and one of my favorite ways is to puree. When it is pureed it gets super creamy. I like to add coconut cream to make it extra creamy, and still dairy free. It is great topped with seafood and in this case, I have 2 kinds of seafood. Fresh mango salsa, to add a hint of fresh fruit and herbs. This recipe serves two, so double or triple as needed. Let me know how your Whole 30 is going if you are doing May whole 30.
Thank you,
This African
| Servings |
servings
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- 1 med mango peeled and diced
- 1/4 cup diced red onion
- 1/4 cup chopped red pepper
- 1/4 chopped cilantro
- 1 tsp lime zest
- 1 whole lime juiced
- 1/2 tsp smoked paprika
- 1 head cauliflower
- 1/2 cup coconut cream solid
- 1 tsp minced garlic
- salt per taste
- 1/2 lbs wild caught shrimp peeled, washed, and patted dry
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion salt
- 1/2 tsp garlic powder
- 1 tsp olive oil
- 1/2 lbs wild caught scallops cleaned and patted dry
- salt
- smoked paprika
- 4 tbsp ghee divided in 2
Ingredients
mango salsa
cauliflower puree
shrimp and scallops
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- Start the recipe by making salsa. In a small bowl combine all salsa ingredients, add a pinch of salt, mix well and set aside.
- In a small bowl add shrimp and seasonings, mix well and set aside. Cook scallops and shrimp right before pureeing the cauliflower.
- Fill a medium saucepan with water. Wash cauliflower florets, and add to the pan. Place on stove and boil on high heat for 20 minutes. When done drain hot water, and cook down with cold water to cool slightly. Using hands squeeze out excess water. Place in a high-speed blender, add cream, garlic, add 1/4 tsp salt. More to taste. Puree till smooth.
- Heat a 2 tbsp of ghee on med-high heat in a medium skillet. Sprinkle on side of scallop with salt and pepper, place seasoned side down. Cook 2-3 min. Dab top side dry, season with salt and pepper. Turn and cook, as you did with the opposite side. Take Scallops out of skillet without turning off the stove.
- Add shrimp to skillet, cook 7 minutes while flipping. Add 2 tbsp of ghee and minced garlic, cook for 2 more min.
- To Plate. Divide cauliflower puree into two bowls. Top with scallops and shrimp. Add salsa and microgreens of choice. Drizzle with leftover ghee from skillet. Enjoy.
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