This is, hands down, my favorite dish to make. It is so delicious, healthy, and best of all, simple to make. Normally I have the shrimp with brown basmati rice, but this time I decided to serve it over the roasted cauliflower. Either way is good!
1 head of cauliflower, cut into small florettes
2-3 tbsp coconut oil
Salt and pepper to taste
Preheat over to 350. Place cauliflower, melted coconut oil and salt and pepper in a large baking dish or skillet (I like to use a cast iron skillet). Stir to coat and place in oven. Roast for 45 minutes, stirring occasionally.
Meanwhile, start the next dish.
Shrimp in tomato sauce
1 lbs raw shrimp
2 onions, chopped
2 cloves of garlic chopped
2 tbsp olive oil or coconut oil (I used the latter)
5 large tomatoes, roughly chopped
2 cups packed baby spinach
4-6 oz goat cheese
1 tsp basil and oregano
Salt and pepper
Place oil in a large oven proof pot (again, I use cast iron). Over medium heat, sautee onions in oil for about 5 minutes, then add the chopped garlic and sautee for another 2 minutes. Add chopped tomato and spinach and cover for a minute or so to allow the spinach to wilt a bit. Add shrimp, cover and cook over medium low heat for 8-10 minutes. Add goat cheese, herbs salt and pepper, stir until mixed. Bake in the oven for 15 minutes (at 350). Serve over the cauliflower, or over rice.
Makes 6 servings.