Mom's Macaroni With Cauliflower and Shrimp

Updated: Mar 3


Disclaimer: Mom's recipe is not gluten free and may have ingredients people are commonly allergic to. However, I did make my own gluten free version at the same time.


You can make this entire meal gluten free simply by using gluten free pasta and using garlic powder and parsley that are gluten free. Also make sure the parmesan cheese is gluten free. If you can eat the shrimp, you can add it or you can add grilled chicken breast.

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I helped mom clean, chop and boil two heads of cauliflower on Saturday. She then stored them in the refrigerator until we made the meal on Sunday. (Printable recipe below)

Chop some garlic cloves into small pieces. Pour oil into a frying pan and heat. Add garlic. Stir often. You don't want garlic to brown, just soften, so don't cook too high. When the garlic is ready, add in the pre boiled cauliflower. Stir and allow to heat up. Once it is heated, smash into a paste consistency, not watery but not too lumpy. Set aside. (see above video)

Check out my Top 10 Allergy Friendly Gluten Free Recipes. All recipes can be made with gluten or eggs, if desired, and meat can be added for the meat lovers.

Put up a pot of salted cold water to boil. It will take a while as you want it in a rolling boil.

While the water is coming to a boil, rinse the shrimp and remove the tails. My mom bought frozen shrimp already deveined. When she removed it from the freezer, she placed it into a bowl of cold water. If you buy fresh shrimp, be sure to devein and clean well.


My mother prefers the tails removed as she feels it's easier to eat. It's your choice. Some say cooking with the tails intact adds flavor.


Pat the shrimp dry between layers of paper towel. You will see my hands doing that part in the video. (see video)

In a separate frying pan, put about a tablespoon of butter and then olive oil, enough to coat the bottom of the pan. You will heat it up later, when the pasta is almost cooked. (see video)

Add the Fusilli pasta to the boiling water. Mom prefers Fusilli, but you can use Fettuccini, Linguini or Spaghetti. THIS IS NOT GLUTEN FREE PASTA IN THIS DISH. (see video)

THIS IS MY GLUTEN FREE TINKYADA ORGANIC BROWN RICE PASTA PENE WHICH IS COOKING IN THE SMALL POT BEHIND MOM'S BIG POT OF FUSILLI PASTA.

Heat butter and oil in pan and place in shrimp. Season with salt, garlic powder and parsley. Cook until shrimp are pink turning constantly. Move to a back burner. If you have a warming burner, you can keep it warm on that. Be sure not to overcook the shrimp. It will become rubbery. Shrimp cooks quickly. (see video)

Move the cauliflower back onto a burner and heat up. If it's a little dry, add a little more olive oil. Stir well. (see video)

When the pasta is cooked to the desired consistency, scoop from the pot and add to the pan with the cauliflower. We like our pasta al dente. Scoop some pasta water from the pot into the cauliflower and pasta. Mix everything together well. Place into a large serving bowl. Pour the shrimp on top. (see video for exactly how mom does this)

Serve and enjoy. You can add parmesan cheese when you plate it. Some say that cheese doesn't belong with fish. I say, eat it how you like it.

This is my meal with gluten free pasta and cauliflower - no shrimp. I'm not sure about trying shellfish with all my allergies and autoimmune issues.

You can make this entire meal gluten free simply by using gluten free pasta and using garlic powder and parsley that are gluten free. Also make sure the parmesan cheese is gluten free. If you can eat the shrimp, you can add it or you can add grilled chicken breast.


Ingredients:

Fresh Cauliflower

Garlic cloves

Olive oil

Butter

Salt

Shrimp (either fresh or frozen)

Garlic powder

Parsley

Parmesan cheese (optional)


 
 
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