Shrimp and Cauliflower Grits


Shrimp and Cauliflower Grits

Ingredients

  • 1 large head cauliflower (about 2 pounds), trimmed and cut into small florets
  • 1 1/2 cups plain unsweetened almond milk, without carrageenan
  • 4 tablespoons extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper
  • 1/3 cup nutritional yeast, optional
  • 6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups)
  • 1 1/4 pounds peeled and deveined tail-on medium shrimp
  • 2 large cloves garlic, minced
  • Pinch of cayenne pepper, optional
  • 1/4 cup fresh flat-leaf parsley, roughly chopped 
  • Juice of 1/2 lemon, plus lemon wedges, for serving
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