Cauliflower, crushed in a blender to the size of a grain, can replace a side dish, you don’t have to cook a side dish of rice or corn. Of course, you should not expect the same taste from her, but this ideal porridge if you are looking for a low-carb and healthy side dish. Boil the cauliflower porridge in milk with butter and season with grated parmesan to get a delicate texture. Despite the fact that it is dietary, porridge is very tasty. Serve it with shrimps fried in garlic sauce with slices lemon and enjoy the perfect balanced combination ingredients. Nutritional value of one serving: (4 total) Calories 290, total fats one 3 g., saturated fats g., proteins 28 g., carbohydrates 16 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of cauliflower (approximately 1 kg.), Trimmed and disassembled into small inflorescences
- 1 tbsp. milk fat content of 1%
- 3 tbsp. l (45 gr.) Butter
- 1/3 Art. grated parmesan
- 0.6 kg medium shrimp with tails, peeled off of the shell and intestinal veins
- 2 large cloves of minced garlic
- A pinch of cayenne pepper, (optional)
- 2 tbsp. l coarsely chopped parsley
- Half lemon juice + lemon wedges for serving
Recipes with similar ingredients: cauliflower, shrimp, cheese parmesan milk
Recipe preparation:
- In a food processor, chop about half of the inflorescences cauliflower so that they become slices the size of rice grains (it’s okay if the pieces are crumpled). Transfer to pan medium size, chop the remaining cauliflower and add into the same pot. Add milk, 1 tbsp. l (15 gr.) Creamy oil, 0.5 tsp salt and a little ground black pepper and bring to a boil over moderate heat.
- Boil slowly, stirring frequently, until mixture will become soft, uniform and porridge-like, in about 10 minutes. Remove from heat, stir in parmesan, salt and pepper to taste. Cover and keep warm.
- Salt and pepper the shrimp. Over moderately high heat heat the remaining 2 tbsp. l (30 gr.) Butter. Add shrimp, garlic and cayenne pepper if you use it. Fry stirring until the prawns turn pink and fry, 3-4 minutes. Remove from heat, add parsley, lemon juice and 1 tbsp. l water and stir to coat the shrimp sauce.
- Arrange the cauliflower porridge on the plates. Put it on top shrimp and sauce. Serve with lemon wedges. You can cook this cauliflower porridge with the addition of kale, and make less calorie.
