Cauliflower’s the star of this surf & turf

We couldn’t have been more surprised with how this turned out. A surf-and-turf dish using the humble cauliflower as its underpinning? Prevention magazine’s new issue thought this was a good idea. It suggested that cauliflower can be a low-cal “turf” because its meaty texture contrasts well with the seafood.

Prevention (April 2011) used sea scallops in its version, but I had a couple-dozen shrimp in the fridge and subbed them (original recipe was called Sea Scallop Surf & Turf). Create flat disks by slicing the cauliflower crosswise. Roast the veggie slices in the oven while you get everything else ready.

The addition of capers, shallots, fresh parsley, and sun-dried tomatoes season this up nicely. Some toasted, crunchy pine nuts as topping are really great.

We loved the roasted cauliflower (I tossed in some leftover broccoli for roasting, too. Why not?) This all became a tasty, quick meal-in-one. Hubby, who sometimes queries, “Are we having something else with this?”, was content with this all-encompassing combo.

Shrimp Surf & Turf

1 head cauliflower (about 2 pounds), stem removed

24 medium shrimp, rinsed and tails removed

2 tablespoons olive oil

2 shallots, finely chopped

2 tablespoons capers, rinsed and drained

1 tablespoon chopped dry-packed sun-dried tomatoes

2 tablespoons fresh lemon juice (or sherry wine vinegar)

1/4 cup chopped parsley

2 tablespoons pine nuts

Heat oven to 425 degrees. Line sheet pan with nonstick foil; coat lightly with olive oil spray. Slice head of cauliflower crosswise to create flat disks (1/2-inch thick); arrange on prepared pan. Coat tops with olive-oil spray; season with 1/4 teaspoon each salt (or salt substitute) and pepper. Roast in upper third of oven; turn veggies once with spatula until cauliflower is golden brown on both sides and is tender, about 25 minutes. Turn off heat and leave pan in oven to keep warm. Pat shrimp dry and season with 1/8 teaspoon each salt and pepper. Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add shrimp and cook, turning once until golden brown on both sides and cooked through, about 4 minutes. Transfer to plate. Add shallots, capers, and sun-dried tomatoes to skillet and cook. Stir over medium heat until shallots are tender, about 2 minutes Stir in vinegar. Return shrimp to pan, sprinkle with parsley, and heat through, about 2 minutes. Arrange cauliflower on plates; top with shrimp. Spoon juices from skillet over scallops; sprinkle with pine nuts. (Originally featured as Sea Scallop Surf and Turf). Makes 4 servings.