Whole30/Paleo pureed cauliflower with pesto and blackened shrimp

Hi, Happy Thursday :).  Happy to be off work on this lovely day.  Here is another delicious and filling recipe, It is a whole30/paleo pureed cauliflower with pesto and blackened shrimp, say what now?  lol, it is really good and savory. In my last post, I talked about one of my favorite new vegetable (Cauliflower).  I find myself trying to create many many recipes.  Cauliflower with its versatility is pretty much a staple in both diets.  In Whole 30 it is used as steaks, roasted, mashed and pureed.  On the other hand with paleo you can do pretty much everything that it is used for in Whole 30, but with the added bonus of using it in desserts like paleo cheesecake, paleo bread, and etc.  Cauliflower is not very expensive either which is a plus, can be found in all grocery stores.  It is very high in water, I find that often times you do have to squeeze out excess water, or limit the amount of liquid in whatever you are cooking.

In this recipe, I used coconut cream to add smoothness and creaminess to the pureed cauliflower.  I don’t know about you, but even with regular mashed potatoes, I prefer smooth/pureed over mashed potatoes.  I made the pesto with a blend of kale and basil, using cashews for extra creaminess, and pecans vs pine nuts.  Notice how its all about creaminess in this recipe…..The shrimp is pretty simple and quick, the name speaks for itself.   Blackened shrimps cooking time is only a few minutes.  You do not want to overcook it because it can quickly get tough and hard.  I think even for the most novice cook shrimp is pretty doable.  Wild caught shrimp is the best to use because “farm raised seafood contains a lot of hazardous drugs, chemical residue from cleaning agents, pathogens like salmonella and E.coli, along with other contaminants like mouse and rat hair” (cited from Mercola.com).    A lot of it is not inspected or clean, and if they are inspected some don’t pass inspection….. yuck, explains why it is cheaper than wild caught.   For me, I try to buy as much wild caught as I can when it comes to seafood, where my food comes from is important too, for the health of my family.  If you are looking for a quick and savory meal for your family, this is definitely it.  Try it and comment.

Thank you,

This African

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Whole30/Paleo pureed cauliflower with pesto and blackened shrimp

Creamy /savory whole 30/paleo pureed cauliflower, zesty pesto, and blacked shrimp.

Cuisine

American, whole 30

Prep Time

10 min

Cook Time

20 min

Servings

servings

Ingredients

cauliflower puree

• 1.5 head cauliflower washed and ready to use
• 1/2 cup coconut cream solid
• 1 tsp minced garlic
• pinch salt and black pepper per taste
• Water for boiling

pesto

• 1 cup packed curly kale
• 1 cup fresh basil
• 1/2 cup raw cashews
• 1/4 cup pecans
• 1/2 cup olive oil you can use avocado oil
• 1 small lemon juiced
• 1 tsp minced garlic
• 1/4 tsp sea salt
• 1/4 cup warm water

shrimp

• 1 lbs large raw wild caught shrimp peeled and deveined
• 1 tbsp ghee
• 2 tsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp italian seasoning
• 1/2 tsp onion salt
• 1/2 tsp minced garlic
• 1/4 tsp black pepper

Cuisine American, whole 30 Prep Time 10 min Cook Time 20 min Servings servings Ingredients cauliflower puree 1.5 head cauliflower washed and ready to use 1/2 cup coconut cream solid 1 tsp minced garlic pinch salt and black pepper per taste Water for boiling pesto 1 cup packed curly kale 1 cup fresh basil 1/2 cup raw cashews 1/4 cup pecans 1/2 cup olive oil you can use avocado oil 1 small lemon juiced 1 tsp minced garlic 1/4 tsp sea salt 1/4 cup warm water shrimp 1 lbs large raw wild caught shrimp peeled and deveined 1 tbsp ghee 2 tsp olive oil 1/2 tsp smoked paprika 1/2 tsp italian seasoning 1/2 tsp onion salt 1/2 tsp minced garlic 1/4 tsp black pepper

Instructions

1. Start by washing and boiling cauliflower for 20 minutes. It should be very soft, drain and add cold water to slightly cool. Squeeze out excess water. Place in food processor or high powered blender, toss in rest of ingredients and puree until silky smooth.

   
2. While the cauliflower is cooking prepare the pesto by tossing all ingredients in a blender or food processor.

   
3. Blend until slightly smooth. Add olive oil and blend until smooth. Add more lemon juice, salt, or water as needed per taste.

   
4. Using a paper towel, dry shrimp. Coat with olive oil. Mix all dry ingredients together and coat shrimp. Heat 1 tbsp of ghee on medium heat in a medium skillet. When very hot, toss in shrimp. Cook for about 3 min and add garlic, cook an additional 2 min. Flip and cook other side, turn doen heat if needed. Then remove from heat.

   
5. Separate puree into 3 bowls, top with pesto then with the shrimp. Drizzle left over butter from shrimp. Enjoy

   

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