Recipe: Cauliflower and Shrimp Salad
To accommodate the November chill without turning to heavy comfort food, try this warm cauliflower and shrimp salad recipe. Cauliflower, in season now, is a versatile vegetable that can be cooked in a multitude of ways. This dish combines lemon-roasted cauliflower with shrimp and crunchy celery to make a delicious side-dish or meal.
1 large head of cauliflower
6 stalks of celery
1 cup small shrimp (frozen and thawed is fine)
2 tbs balsamic vinegar
1 tsp minced garlic
Preheat the oven to 400 degrees. Remove the large, green stem from the cauliflower and chop the head into small pieces. Place in a bowl. Pour two tablespoons of olive oil, the balsamic vinegar, and juice from half the lemon over the cauliflower. Add a pinch of salt and pepper and mix until the cauliflower is well-coated. Pour onto a baking tray and roast for about 30 minutes, or until tender.
While the cauliflower cooks, heat up a tablespoon of olive oil and the garlic in a pan over medium heat. When the garlic begins to brown, add the shrimp. Cook until the shrimp are pink, about seven minutes.
When the cauliflower is done, combine with the shrimp. Chop the celery and add to the cauliflower and shrimp. Serve warm.