True story. Grace came into the kitchen while I was cooking this the other night and asked if she could taste the cauliflower.
I said, "Sure." She raved. (All I had done at this point is saute it with the onion and garlic paste.)
I said, "I haven't even added the cheese yet."
She said, "There's gonna be cheese?"
I said, "Three different kinds."
She said, "My mind is blown." :-D
It really is that good. And THEN I put shrimp and sausage and all kinds of other deliciousness on top. So yeah. You're gonna wanna try this.
Ingredients:
For "grits":
1 head cauliflower, riced
1 small sweet onion, diced
1 teaspoon garlic paste
olive oil to coat pan
2 tablespoons butter
salt to taste
Tony Chachere's seasoning to taste
3/4 cup mozzarella, freshly shredded
3/4 cup sharp cheddar, freshly shredded
1/2 cup Parmesan, freshly shredded
For shrimp and sausage sauce:
1 medium sweet onion
1 green bell pepper
3 cloves garlic, minced
1/3 cup leeks, cleaned and minced
olive oil for coating pan
1 (16-oz.) can tomato sauce (no salt added)
1 (6-oz.) can tomato paste
1/2 cup water
1/2 cup white wine or chicken broth
1 teaspoon salt
1 teaspoon coconut sugar
1/2 teaspoon Tony Chachere's seasoning
1 package of your favorite link sausage, sliced (Andouille is my favorite)
1 pound shrimp, peeled and deveined
black pepper to taste
Sriracha to taste
Instructions:
1. Coat a large nonstick or cast iron pan with olive oil. Add onion and saute until soft and translucent. Add butter and garlic paste and saute until garlic paste is fully melted and evenly distributed. Add cauliflower and saute until it begins to soften and brown slightly. Season to taste with salt and Tony Chachere's seasoning.
2. Preheat oven to 350 degrees.
3. Spray a small casserole dish with nonstick spray. Add half of the cauliflower to the bottom of the dish. Layer 1/2 cup mozzarella and 1/2 cup cheddar over the cauliflower. Add remainder of cauliflower and all remaining cheese (mozzarella, cheddar and Parmesan). Bake for 30 minutes.
4. While cauliflower mixture is baking, wipe out same pan you used to saute the cauliflower and coat with olive oil again. Saute onion, bell pepper, garlic and leeks until they begin to soften and become fragrant.
5. Add sausage and saute until it begins to brown just a bit.
6. Deglaze pan with white wine or chicken broth.
7. Add tomato sauce, tomato paste, salt, sugar, Tony Chachere's seasoning, pepper and Sriracha. Simmer until well combined and heated through.
8. When cauliflower has about 5 minutes to go in the oven, add shrimp to sauce mixture. Simmer just until shrimp is nice and pink and cooked through (about 5 minutes).
9. Serve by plating cauliflower and spooning plenty of sauce, including shrimp and sausage, over the top.