Cauliflower Couscous with Shrimp

Name: Cauliflower Couscous with Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 head cauliflower, cut into small florets (about 5 cups/ 1.25 L florets); 2 Tbsp. (30 mL) oil, divided; 12 ounces (350 g) uncooked large shrimp, peeled and deveined; 1 clove garlic, chopped; 1 Knorr® Vegetable Bouillon Cube, crumbled and dissolved in 1/2 cup (125 mL) hot water; 1 small onion, chopped; 2 cups (500 mL) baby spinach leaves

This Cauliflower Couscous with Shrimp recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.

15 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

1 head cauliflower, cut into small florets (about 5 cups/ 1.25 L florets)
2 Tbsp. (30 mL) oil, divided
12 ounces (350 g) uncooked large shrimp, peeled and deveined
1 clove garlic, chopped
1 Knorr® Vegetable Bouillon Cube, crumbled and dissolved in 1/2 cup (125 mL) hot water
1 small onion, chopped
2 cups (500 mL) baby spinach leaves

Place cauliflower in food processor and pulse just until rice-size pieces form; set aside (or finely chop cauliflower by hand).
Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes, adding garlic during last 30 seconds of cook time; remove and set aside.
Add cauliflower, Knorr® Vegetable Bouillon Cube mixture, onion and remaining 1 tablespoon (15 mL) oil to same skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until moisture is nearly evaporated. Continue cooking, stirring occasionally, until cauliflower begins to brown, about 5 minutes. Stir in shrimp and spinach until wilted.