Cauliflower Couscous with Shrimp

Time & Servings
4 servings
25 minutes ready time =
10 minutes preparation +
15 minutes cooking
Ingredients
  • 1 head cauliflower, cut into small florets (about 5 cups/1.25 L florets)
    Cauliflower Florets ~ 2LB
    $6.47 • Ea
  • 2 Tbsp. Becel® Oil, divided
  • 12 ounces uncooked large shrimp, peeled and deveined
    Kirkland Shrimp Raw Tail On (31-40PK) 908G
    $19.85 • Ea
    Show alternatives
  • 1 clove garlic, chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $7.55 • Ea
  • 1 Knorr® Vegetable Bouillon Cube, crumbled and dissolved in 1/2 cup (125 mL) hot water
  • 1 small onion, chopped
    Yellow Onions ~ 10LB
    $7.55 • Ea
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  • 2 cups baby spinach leaves
    Fresh Spinach 454G
    $4.31 • Ea
Directions
  • Place cauliflower in food processor and pulse just until rice-size pieces form; set aside (or finely chop cauliflower by hand).
  • Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes, adding garlic during last 30 seconds of cook time; remove and set aside.
  • Add cauliflower, Knorr® Vegetable Bouillon Cube mixture and remaining 1 tablespoon (15 mL) oil to same skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until moisture is nearly evaporated. Continue cooking, stirring occasionally, until cauliflower begins to brown, about 5 minutes. Stir in shrimp and spinach until wilted.
  • See nutrition information for sodium content.
  • Tip: For a twist, try substituting baby kale for the spinach.