45 Min

• 1 head Cauliflower, cut into small florets
• 8 oz Wild Caught Shrimp
• 3 cloves Garlic, minced
• 2 cloves Garlic, sliced
• 1 cup Milk
• 3 Tbsp Olive Oil
• 1 cup Vegetable or Chicken broth
• 1/2 cup Shredded Cheese, like Sharp Cheddar
• Sea Salt and Black Pepper
• A pinch Paprika
• A few good shakes of Garlic Salt, Chili Powder, Cayenne, and/or Black Pepper

Heat 2 tablespoons olive oil in large soup pot. Add cauliflower and garlic. Sauté a minute or two, until garlic is fragrant. Add milk and 1 cup broth. Simmer 10 minutes or until soft. Mash cauliflower. Adjust consistency by adding more broth as needed. Stir in cheese and season, to taste.

In skillet, add 1 tablespoon oil over medium heat. Pat shrimp dry. Add to pan along with sliced garlic, paprika, and sea salt and pepper, to taste. Cook a minute or two until shrimp begin to turn pink, then add quick splash of water or broth (about 2 tablespoons) to pan to pull browned bits and spices into something of a saucy-coating for shrimp. Serve shrimp over cauliflower mash.