A warm salad you can enjoy as a meal as well! For a veggie alternative, remove shrimp.
Serves: 4 Prep. time: 15′ Cooks in: 20′ Ready in: 35′
300 g cauliflower, in florets
1 medium onion, finely sliced
100 g cherry tomatoes, halved
2 tbsp basil, finely chopped + some extra for serving
2 tbsp parsley, finely chopped + some extra for serving
1 lemon, juiced and zested
6 tbsp extra-virgin olive oil
200 g shrimps
1 garlic clove, finely chopped
¼ tsp dried basil
Pulse cauliflower dried in batches in you multi until it grinds and becomes like rice. Boil shrimps with a little salt for 3-4 minutes, drain and remove head and shells.
In a pan heat oil and cook garlic and dried basil on low heat for 3-4 minutes. Don’t allow garlic to blacken. Add shrimps, cook for another minute or so stirring constantly and remove pan from heat.
Heat remaining oil in a pan and cook onion for 2-3 minutes on medium heat until translucent and tender. Stir in tomatoes, season with salt and pepper and cook for another 5 minutes until wilted.
Stir in shrimps and serve warm, sprinkling with extra basil and parsley.
Και η συνταγή στα ελληνικά: Κους – κους κουνουπιδιού με ντοματίνια και γαρίδες