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
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!