It’s a meal! A whole meal.
It’s got protein, starch, and veggies.
Also. It tastes good.
I made this a few Fridays ago for my family – they came to have dinner with us and I didn’t feel like going to the grocery store because I’m an ass. Sorry, but it’s true!
The Lemon Shrimp that I showed you yesterday is definitely the star of this. To that, I made mashed cauliflower like I did this one time, but I added one large starchy potato and a whole head of roasted garlic to the mixture.
If you want to make this, you can have the whole thing done in 45 minutes. First, grab any veggies that you’d like to roast and preheat your oven to 425F. I used 1 pint of cherry tomatoes, 1 pint of mushrooms, 3 large carrots, and 8 or so Brussels sprouts.
I used 2 pans so that the veggies could be in one layer: one for the tomatoes and mushrooms and one for the carrots and Brussels. I cut everything except the tomatoes, which I left whole, into large chunks, then drizzled the pans with olive oil and sprinkled the veggies lightly with salt. I also wrapped a whole head of garlic in tin foil and put it in the oven to roast with the veggies.
Now, roast the veggies for 20 – 30 minutes until they’re tender, switching the pans halfway through from top to bottom in the oven. The carrots and sprouts took a bit longer, so take out any veggies that cook faster first while the others finish!
So the cauliflower went like this: Whole head of cauliflower, one large potato, in a large pot with 1 inch of stock – like this homemade kind. Cover the pot, turn heat to medium-high to allow veggies to steam for 30 minutes or so. When totally cooked through and tender, remove the lid to let any additional stock evaporate, then reduce the heat to medium-low. Add salt and pepper to taste with 1/4 cup parmesan cheese. Squish the roasted garlic into the pot, and mash the whole mess with a potato masher.
About 10 minutes before you want to eat, make the shrimp! To assemble, I used one large dish – you could of course separate everything, though! Just spread the cauliflower mash on a platter, then top with the shrimp and juices. Arrange the veggies around the cauliflower and BOOM. So simple, fresh, and delicious!
This is good, friends. Try it soon!
This is so yummy that I included it in this week’s Weekend Potluck. It’s this cute thing where blogs from EVERYWHERE can submit recipes to share with others – it’s so fun to check out new things!