Cauliflower Couscous with Shrimp

Temps & Portions
4 servings
25 minutes temps de préparation =
10 minutes préparation +
15 minutes cuisson
Ingrédients
  • 1 head cauliflower, cut into small florets (about 5 cups/1.25 L florets)
  • 2 Tbsp. Becel® Oil, divided
    Becel Margarine With Olive Oil 907G
    $6.18 • Chq
  • 12 ounces uncooked large shrimp, peeled and deveined
    Great Value Cooked Pacific White Shrimp 625G
    $11.27 • Chq
  • 1 clove garlic, chopped
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $3.36 • Chq
  • 1 Knorr® Vegetable Bouillon Cube, crumbled and dissolved in 1/2 cup (125 mL) hot water
    Knorr Bouillon Cubes Vegetable 69G
    $2.24 • Chq
  • 1 small onion, chopped
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $3.36 • Chq
  • 2 cups baby spinach leaves
    Olivieri Fresh Ricotta & Spinach Ravioli (2PK) 225G
    $5.00 • Chq
Instructions
  • 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.