The fusion of shrimp and cauliflower creates
a unique and flavorful dish. It is the perfect side dish to any
beef, pork or poultry dish.
- ½ pound (70-90 count) shrimp, cooked
- 2 pounds cauliflower
- 3 tbsps butter
- ¼ cup diced celery
- ½ cup diced onions
- ¼ cup diced bell peppers
- 3 tbsps flour
- 2 cups milk
- 1 cup grated American cheese
- 2 tsps prepared horseradish
- granulated garlic to taste
- salt and white pepper to taste
Preheat oven to 350°F. Trim stems from cauliflower and cut into
serving pieces. In a 5-quart saucepot, place cauliflower and enough
lightly salted water to cover by 2 inches. Bring to a rolling boil
and cook 10-12 minutes or until cauliflower is tender. Drain and
keep warm. In a 3-quart saucepan, melt butter over medium-high heat.
Add celery, onions and bell peppers. Sauté until tender.
Whisk in flour, stirring constantly until a white roux is achieved.
Pour in milk and continue to blend until sauce is smooth and thickened.
Stir in ½ cup of cheese and continue cooking until melted.
Stirring constantly, add horseradish and granulated garlic. Season
with salt and white pepper. Fold in shrimp and stir until thoroughly
heated. Place cauliflower in a casserole dish and top with shrimp
sauce. Sprinkle remaining cheese on top. Cover and bake for 10-15
minutes or until bubbly. Garnish with paprika and chopped parsley.