Recommendations:
- Seasoning: My go-to seasoning is from The Spice Lab. Their Spicy Seafood seasoning is amazing and award winning (literally). A good alternative is the Blackened Seasoning as well. If you don’t like heat, you can go with a simple salt and pepper as well.
- Feta: I don’t think you can go wrong with Feta in most cases. However, the best Feta I have had is the Garlic and Herb Feta from Athenos. The additional flavor it has from the seasoning adds to this dish perfectly. Sometimes I will add a little to the cauliflower while it is cooking to have a more creamy texture.
- Riced Cauliflower: I like to take the easy route here and buy this premade from Green Giant, I find it easier to cook when I am in a rush and the taste is consistent. However, if you want to make it homemade, the Minimalist Baker has a quick and easy recipe here.
INGREDIENTS
- 1 Cup Riced Cauliflower
- 5 Cherry Tomatoes, Halved
- 1 Cup Spinach
- Salt and Pepper to taste
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Mediterranean Seasoning Italian seasoning works as well
- ⅛-¼ Cup Feta
- 2 tbsp Olive Oil
- ½ tbsp Spicy Seafood Seasoning or Blacked Seasoning
- 8-10 Shrimp
- 8 oz Chickpeas
- Paprika and Cayenne Pepper to taste
INSTRUCTIONS
- Heat oven to 400°F.
- Drain chickpeas and rinse, pat dry with paper towel and place on a lined baking sheet. Drizzle with olive oil and season with paprika and cayenne pepper (optional). Once oven is heated, place in oven for 15 minutes, shaking half way through.
- Heat medium frying pan over medium-high heat. Add a drizzle of olive oil. Add riced cauliflower, salt, pepper, garlic powder, onion powder, Mediterranean seasoning and cook for about 8-10 minutes, stirring consistently.
- Add spinach and cherry tomatoes and cook until spinach is wilted.
- Heat 1tbs olive oil in a small frying pan over medium heat. Season deshelled shrimp with spicy seafood seasoning or blackened seasoning and sauté in pan for 2-3 minutes per side, until shrimp are cooked through.
- In a bowl, pour riced cauliflower on the bottom, top with roasted chickpeas, feta and shrimp.
- Enjoy!
Mediterranean Shrimp Cauliflower Bowl
Nutrient packed bowl with Cauliflower Rice, Cherry Tomatoes, Spinach, Feta, Chickpeas and Shrimp.
- 1 Cup Riced Cauliflower
- 5 Cherry Tomatoes, Halved
- 1 Cup Spinach
- Salt and Pepper (to taste)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Mediterranean Seasoning (Italian seasoning works as well)
- ⅛-¼ Cup Feta
- 2 tbsp Olive Oil
- ½ tbsp Spicy Seafood Seasoning or Blacked Seasoning
- 8-10 Shrimp
- 8 oz Chickpeas
- Paprika and Cayenne Pepper (to taste)
Heat oven to 400°F.
Drain chickpeas and rinse, pat dry with paper towel and place on a lined baking sheet. Drizzle with olive oil and season with paprika and cayenne pepper (optional). Once oven is heated, place in oven for 15 minutes, shaking half way through.
Heat medium frying pan over medium-high heat. Add a drizzle of olive oil. Add riced cauliflower, salt, pepper, garlic powder, onion powder, Mediterranean seasoning and cook for about 8-10 minutes, stirring consistently.
Add spinach and cherry tomatoes and cook until spinach is wilted.
Heat 1tbs olive oil in a small frying pan over medium heat. Season deshelled shrimp with spicy seafood seasoning or blackened seasoning and sauté in pan for 2-3 minutes per side, until shrimp are cooked through.
In a bowl, pour riced cauliflower on the bottom, top with roasted chickpeas, feta and shrimp.
Enjoy!
View other lunch and dinner here.
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