CAULIFLOWER PUREE AND SHRIMP CURRY

MAKES 4 SERVINGS

Ingredients:

Cauliflower Puree:

1 Cup Almond Milk
1 Head Cauliflower (about 4 cups), minced
½ Green Apple, cubed
2 Tbsp. Roasted Cashews, crushed

Shrimp Curry:

1 lb. Baby Spinach, minced
2 Tbsp. Extra-Virgin Olive Oil
Sea Salt and Pepper, to taste
20 Shrimps
1 tsp. Curry Powder
1 Garlic Clove, pressed
½ Fresh Squeezed Lemon Juice

Directions:

Cauliflower Puree:

In a pan over medium heat, add almond milk, cauliflower, salt and pepper. Bring to a boil then reduce heat and let simmer for 12 minutes. Stir occasionally.

Remove from stove and let cool down for 5 minutes then add the cauliflower mixture to a blender. Blend until soft and creamy.

Put the puree back in the pan.

Shrimp Curry:

In a skillet over high heat, add olive oil and shrimps. Add curry, garlic and lemon juice. Cook for 2 minutes.

Add spinach and stir everything together.

Serving:

Pour the puree into a bowl, add the shrimps and garnish with apple and cashew nuts.

Enjoy!

Nutritional Facts:
(Per serving)

Calories: 272
Protein: 16g
Carbs: 33g
Fiber: 11g
Sugar: 11g
Fat: 10g