Ingredients:

  • 1 medium head Cauliflower, trimmed, cut into florets (approx. 600g)
  • 2 Tbsp Unsalted Butter or Olive Oil, divided (for rice)
  • 2 cloves Garlic, finely minced (for rice)
  • 1/4 cup Chicken or Vegetable Stock
  • 1/2 cup Freshly Grated Parmesan, plus extra for garnish
  • 1 medium Lemon (zest and 2 Tbsp juice total)
  • Salt and Black Pepper to taste
  • 1 lb Large Shrimp/Prawns, raw, peeled, deveined (approx. 450g)
  • 4 Tbsp Unsalted Butter (for sauce)
  • 1 Tbsp Olive Oil (for sauce)
  • 5 cloves Garlic, generously minced or pressed (for sauce)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Prep the Cauliflower: Pulse the raw florets in a food processor until they resemble coarse grains of rice (do not over-process). If ricing by hand, use the largest holes on a box grater. Set aside.
  2. Prep the Shrimp & Aromatics: Pat the peeled and deveined shrimp thoroughly dry with paper towels. Season lightly with salt and pepper. Mince all garlic cloves, chop the parsley, grate the Parmesan, and zest the lemon.
  3. Start the Rice: Heat 2 Tbsp of butter or oil in a medium skillet over medium-high heat. Add the minced garlic (for the rice) and sauté for 30 seconds until fragrant.
  4. Cook the Rice: Add the riced cauliflower to the pan. Sauté for 3–4 minutes, stirring constantly, until it begins to soften. Pour in the stock and cook until the liquid has fully evaporated (about 2 minutes).
  5. Finish the Rice: Remove the cauliflower rice from the heat. Stir in the Parmesan, lemon zest, and 1 Tbsp lemon juice. Cover and keep warm.
  6. Start the Shrimp Sauce: Heat a separate large skillet over medium-high heat. Add 1 Tbsp olive oil and 4 Tbsp unsalted butter. Once the butter is melted and foaming, add the remaining 5 minced garlic cloves and the red pepper flakes (if using). Sauté for 45–60 seconds, stirring constantly, watching carefully to prevent burning.
  7. Sear the Shrimp: Increase heat to high. Add the dry shrimp to the skillet in a single layer. Cook for 1.5 to 2 minutes per side until the shrimp turns opaque and pink, starting to curl slightly. Do not overcook.
  8. Finish the Dish: Remove the pan from the heat immediately. Stir in the chopped parsley and the final 1 Tbsp of fresh lemon juice. Toss to coat the shrimp in the rich garlic butter sauce.
  9. Serve: Spoon a generous bed of the Lemon Parmesan Cauliflower Rice onto each plate. Top immediately with the hot Garlic Butter Shrimp and spoon the remaining pan sauce generously over the top. Garnish with extra Parmesan.