Riced and roasted cauliflower, cucumbers, fresh tomatoes, finely diced red onions, and lemon zest. Tossed together with chicken broth, and topped lemon pepper grilled shrimp and a spoonfull of whole Greek yogurt.
Want a summer salad that is bursting with color and flavor? Here it is! I ran across a pair of beautifully vibrant purple and orange cauliflower at the store and couldn’t pass them up. This is the recipe they inspired.
Here is what you need:
3 cups riced cauliflower
1 tablespoon oil of choice for roasting cauliflower
1 tablespoon melted butter or oil to coat finished salad
1/2 lemon with peel on
1/3 cup chicken broth
1/2 cup cucumbers, thickly sliced and quartered to make chunks
1/4 cup finely diced onions
1/2 cup diced tomatoes
1 cup large prawns
If you don’t have the ability to buy riced cauliflower, no problem! It is more expensive anyways and easy to make at home. Separate the florets from the stem and throw them into a blender. Blend until they resemble rice. Spread the riced cauliflower over a parchment lined sheet pan and sprinkle with an oil of choice. Season with a little salt and pepper then roast them in the oven at 400 degrees until soft, using a turner to sir the pan occasionally to promote even cooking. When fully cooked, turn on the broiler for a few minutes to finish them off with a nice roasted color on top. Pull them out of the oven when done to prevent burning and set them aside to cool. Prep your other vegetables by dicing them and throwing them into a bowl with the roasted and cooled cauliflower when finished dicing.
Prep your shrimp by hand, by mixing them in a bowl with a pinch of lemon zest, and season with black pepper and salt. Place the prawns directly on the grill, flipping them half way through for even cooking.
In a small bowl or sauce pan, combine the remaining lemon zest and juices from half a lemon. 1/3 cup chicken or vegetable broth and 1 tablespoon melted butter or oil of choice. Heat the mixture over the stove, or in the microwave until warm to combine flavors. Next add your cooked shrimp and stir to coat them. Then pour the mixture over the bowl filled with cauliflower and vegetables. Gently toss with tongs to combine.
Serve up, top with a spoonful of Greek yogurt and a pinch of fresh dill and enjoy!