Shrimps with Bok Choy & Cauliflower Purée (Gluten, Grain, Dairy Free & Low Carb)
This is an easy, flavorful and delicious dish made with just a few key ingredients.
Servings 2 plates
Ingredients
- 1/2 Cauliflower head cut into smaller pieces
- 1/2 Vegetable stock cube
- 1/2-1 tsp Dijon mustard
- 1/4-1/2 tsp Chili powder (optional)
- Sea salt, to taste
- 200 g Shrimps peeled and rinsed
- 1 Bok choy separated
- 1-2 Garlic cloves minced
- 1/2 cm Fresh ginger minced
- 1 tsp Lemon juice
- 1/2 tbsp Tamari
- Olive or coconut oil, to fry
- 1/2 tsp Sesame oil
- Sesame seeds, to top
Instructions
- Bring water to a boil in a pot. Cut the cauliflower into smaller pieces, add to the boiling water along with vegetable stock cube. Lower the heat, let it simmer for 10-20 minutes, depending on how big your cauliflower pieces are.
- Meanwhile peel and rinse the shrimps.
- When the cauliflower is soft turn off the heat and set aside while you start to prepare the bok choy.
- Preheat a nonstick pan over medium heat with some olive oil.
- Add the minced garlic and ginger and let it fry for one minute, or just until it starts to get golden brown and soft.
- Add the bok choy and tamari and let it fry for 1-2 minutes, just until the bok choy has softened slightly. Add the sesame oil and stir together.
- Turn off the heat and add the shrimps. Stir together.
- Meanwhile drain the cauliflower and mix until smooth using a hand mixer.
- Add dijon mustard and chili powder (if using), stir together.
- Divide the cauliflower purée between two plates.
- Top with fried bok choy, shrimps and sesame seeds on top.