Impress Your Dinner Guests! Hot Cauliflower with Shrimp will Blow Their Minds! Oh Those 1960s!
Whole cooked cauliflower is very popular today, but it isn't new! Travel to the 1960s with me and discover a company perfect and oh so beautiful dish with a super rich shrimp sauce. This will give you a reason to have a retro dinner party!
Video
Impress Your Dinner Guests! Hot Cauliflower with Shrimp will Blow Their Minds! Oh Those 1960s!
Yay!!!! It's time to pre-order my book, Every Dish has a Story, which is a tribute to all the childhood memories you've shared right here on YesterKitchen!! Join me in this book experience including early reads, cover design selection and acknowledgement recognition! Every book pre-ordered will be signed along with other great perks!
Notes
Here’s your recipe! To Cook the Cauliflower: 1 Large Cauliflower, Bottom Trimmed Trim all leaves from the cauliflower and cut the stem down so it will sit flat. Place in a large pot of salted (1 TBS) boiling water. The water should fill 1/2 - 3/4 of the pot. Cook 10-15 minutes covered. Check for tenderness after 10 minutes and cook additional 5 minutes only if needed. You want your cauliflower to hold its shape and not be mushy. Keep in a warm oven until you are ready to pour your sauce over. Now make your sauce: 1/4 Cup Butter 1/4 Cup Flour 1 Cup Milk 1 Cup Light or Heavy Cream 1 TSP Salt 1/4 TSP Pepper (White Pepper if you have it) 1/2 Cup Heavy Cream, Whipped 2 Cups Cooked, Shelled Shrimp, Chopped 12 Whole Cooked and Shelled Shrimps Cook whole cauliflower in boiling salted water until tender, about 10-15 minutes. Drain and place on a plate and keep in a warm oven. Melt butter and stir in flour. Cook for a minute. Gradually add milk and cream, stirring constantly over low heat until thick and smooth. Stir in salt and pepper and fold in whipped cream. Add chopped shrimp and heat thoroughly. Pour sauce over cauliflower and decorate with whole shrimps.