Creamy Coconut Cauliflower Rice with Shrimp and Greens

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Recipe by Catherine Pla

Serves 4

Creamy Coconut Cauliflower Rice with Shrimp and Greens

• 4 T ghee (or butter or coconut oil), divided

• 1 lb. medium shrimp, peeled and deveined, tails removed

• 1 leek, white and light green parts, sliced thinly

• 1⁄4 c dry white wine

• 1⁄2 t ground cumin

• 1⁄4 t cayenne (optional)

• Kosher salt

• 12 oz riced cauliflower, fresh or frozen

• 1⁄2 c chicken or vegetable broth

• 2 c baby spinach or power greens

• 1⁄2 c full-fat coconut milk

• 4 scallions, white and light green parts, sliced, divided

• 3⁄4 c shredded parmesan cheese

• 1⁄4 c chopped cilantro or parsley, for garnish, divided

Make the cauliflower rice by heating 2 tablespoons of ghee or butter in a medium skillet. Add the leek, sprinkle with a little salt, and cook, stirring, until tender, about 3-4 minutes. Add wine, cumin, and cayenne and cook for another minute. Add riced cauliflower, 1⁄2 teaspoon of salt, and broth. Simmer until cauliflower is tender, about 5 minutes. Stir in spinach, coconut milk, 2 tablespoons of the sliced scallions and 2 tablespoons chopped cilantro. Cook until the spinach has wilted, about 2 minutes. Taste for salt and add some black pepper and maybe a bit more ghee. Keep warm.

Heat remaining 2 tablespoons of ghee in a large skillet over medium-high heat. Add the shrimp, sprinkle with salt and pepper, and cook for about 5 minutes until they've become firm and pink.

Stir cooked shrimp into cauliflower rice. Sprinkle with scallions and cilantro and serve.