prep time: 10 minutes (not including time to cook shrimp)

cook time: 7 minutes

yield: 4 servings

INGREDIENTS 

• 1 medium head cauliflower, cored and separated into florets
• 2 tablespoons ghee, unsalted butter, or coconut oil
• 2 tablespoons diced onions
• 1 clove garlic, finely chopped
• 4 ounces mascarpone or cream cheese (½ cup)
• Fine sea salt and ground black pepper
• ½ cup chicken bone broth, homemade or store-bought
• ¼ cup grated Parmesan cheese
• 2 cups cooked whole shrimp or cooked crab or langostino pieces

INSTRUCTIONS

1. Pulse cauliflower florets in a food processor until it becomes “rice-sized”; set aside.
2. Heat ghee in a cast-iron skillet over medium heat. Add onions and garlic, sauté for 2 minutes while stirring frequently.
3. Add cauliflower rice and mascarpone, season with a couple of pinches each of salt and pepper. Whisk and cook until the mascarpone is soft, around 1 minute.
4. Slowly add broth while whisking. Cook for 4 minutes or until the “rice” is soft.
5. Add Parmesan cheese and cooked shrimp, stir to combine, and cook for a minute or two to heat through.
6. Season to taste with salt and pepper, if needed. Serve.
7. Store extras in an airtight container in the refrigerator for up to 3 days.
8. Reheat in a lightly greased skillet over medium heat until warmed through.