Cauliflower Couscous with Shrimp

Temps & Portions
4 servings
25 minutes temps de préparation =
10 minutes préparation +
15 minutes cuisson
  • 1 head cauliflower, cut into small florets (about 5 cups/1.25 L florets)
    Cauliflower 1EA
    $4.31 • Chq
  • 2 Tbsp. Becel® Oil, divided
    Becel Margarine With Olive Oil 454G
    $4.31 • Chq
  • 12 ounces uncooked large shrimp, peeled and deveined
    Kitchen Seafood Kick'n Shrimp 284G
    $9.71 • Chq
  • 1 clove garlic, chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1 Knorr® Vegetable Bouillon Cube, crumbled and dissolved in 1/2 cup (125 mL) hot water
  • 1 small onion, chopped
    Onions Yellow Small Bulk ~1LB
    $2.15 • lb
  • 2 cups baby spinach leaves
    Summer Fresh Dip Spinach 227G
    $4.31 • Chq
  • 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.