Whole30/Paleo pureed cauliflower with pesto and blackened shrimp
Creamy /savory whole 30/paleo pureed cauliflower, zesty pesto, and blacked shrimp.
Servings Prep Time
3servings 10min
Cook Time
20min
Servings Prep Time
3servings 10min
Cook Time
20min
Ingredients
cauliflower puree
pesto
shrimp
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