This better-for-you creamy cauliflower risotto makes for a quick and tasty dinner. Heart healthy avocado gives the dish its smooth, indulgent texture instead of traditional dairy-based ingredients.
This recipe from the Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
Ingredients
- 2 tablespoons olive oil (divided)
- 8 medium (8-ounces) shrimp, peeled, deveined and tails removed
- 1 teaspoon cumin
- 1 fresh lime (zested, juiced)
- 1/4 teaspoon salt
- 1 package (10-ounces) frozen “riced” cauliflower
- 1/2 cup white onion (finely chopped)
- 1 clove garlic (minced)
- 1 ripe, fresh avocado (halved, pitted, peeled, diced)
Directions
- Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.
- Heat 1 Tbsp. olive oil in a medium nonstick pan over medium heat. Add the shrimp and cook 2 to 3 minutes per side until light pink and opaque. Place shrimp in a small bowl and season with cumin, lime zest, and salt.
- Add remaining oil into the pan. Add onion and cook, stirring occasionally, until onion is soft, about 2 minutes. Add garlic and avocado and cook for one minute, until heated through.
- Transfer avocado onion mixture into a blender or food processor and add lime juice. Cover and blend until smooth, stirring mixture with a spatula if needed.
- Transfer heated “riced” cauliflower into the pan and top with pureed avocado onion mixture. Cook over medium heat, stirring gently until cauliflower has a beautiful green color.
- Divide into two bowls and top with cooked shrimp.
Tip: Garnish with freshly chopped cilantro and additional avocado slices if desired.