4 Servings
1 Approx 2 lb Head of Cauliflower
1 Lb Mushrooms
1 Small Onion, Diced
3 Cloves of Garlic, Minced
3/4 Cup of Chicken Broth
1 Tsp Olive oil
1 Tsp An Evening In Tuscany
1/2 Cup Parmesan/Romano Cheese Blend
1 Lb Jumbo Shrimp, Cleaned and Deveined.
1 Tsp Olive Oil
1 Heaping Tsp of An Evening in Tuscany
Preparation:
Preheat oven to 375º. Place shrimp in bowl, add oil and An Evening in Tuscany. Toss gently to coat. Place on sheet pan and bake for 12-15 minutes, until just pink. Remove and serve with risotto.
Separate your rinsed cauliflower into large florets and place into your food processor.
“Pulse” until the cauliflower resembles rice.
Place in a steamer and microwave for 2-3 minutes to pre-cook. Set aside.
In a medium sauté pan add the olive oil and heat to medium. Add the onion, garlic, mushrooms and An Evening in Tuscany and sauté for about 5 minutes.
Add the cauliflower “rice” and broth. Simmer, stirring frequently for 4 minutes. Add the cheese, stir and you are ready to serve.
This is satisfying and good for you. Hope you enjoy!
