• 1 pack Shrimp 
• 5 oz Tatsoi, roughly chopped
• 1 head Cauliflower
• 1 cup Vegetable or Chicken Broth
• 2 cloves Garlic, minced
• 1 cup grated Parmesan Cheese
• ¼ cup Heavy Cream
• Olive Oil
• ¼ tsp ground Cumin
• ½ tsp ground Coriander
• 1/2 teaspoon Chili Powder
• Sea Salt and Pepper

Remove stem and leaves from cauliflower and chop into large florets.

Add cauliflower, broth, garlic, sea salt and pepper to large pot. Cover and cook 10-15 minutes over medium-high until cauliflower is soft.

Pour contents of pot into blender or food processor. Pulse until mixed together and smooth. Transfer back into pot and stir in cheese and cheese.

While cauliflower cooks, rinse shrimp and pat dry with a towel.

Add shrimp to small bowl with 1 tablespoon olive oil, minced garlic, cumin, coriander and a pinch of sea salt and pepper. Toss to combine.

Heat large skillet over medium heat. Add shrimp and cook 1 minute; then flip and cook another minute, until shrimp is opaque. Remove shrimp from pan. Heat another drizzle of olive oil in same skillet and add tatsoi; sauté until just wilted. Season with sea salt. 

Divide cauliflower mash between two bowls and top with shrimp and sautéed tatsoi.