Spicy Peruvian Cauli & Shrimp Bowls

🥘 Ingredients

• butter
  1 tbsp
• cauliflower florets
  20 oz
• cilantro
  ½ oz
• cooking oil
• fajita spice blend
  2 tbsp
• garlic powder
  2 tsp
• jalapeno
  2 unit
• jasmine rice
  1.5 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• pepper
• salt
• scallions
  4 unit
• shrimp
  20 oz
• sour cream
  3 tbsp
• sugar
  ¼ tsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit
• water
  1¼ cup

🍳 Cookware

• baking sheet
• small bowl
• small pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Zest and quarter lime . Trim and thinly slice scallions , separating whites from greens. Finely chop cilantro . Dice tomato into ½-inch pieces.

   cauliflower florets: 20 oz, jalapeno: 2 unit, lime: 2 unit, scallions: 4 unit, cilantro: ½ oz, tomato: 2 unit
2. 

   2

   Toss cauliflower on a baking sheet with a large drizzle of cooking oil , 2 tsp of fajita spice blend , salt , and pepper . Roast on top rack until cauliflower is tender, ⏱️ 25 minutes .

   cooking oil, fajita spice blend: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, in a small bowl , combine jalapeño, sugar , juice from half the lime, and a pinch of salt. Microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   sugar: ¼ tsp
4. 

   4

   Melt butter in a small pot over medium heat. Add scallion whites, half the garlic powder , and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, ⏱️ 3 minutes . Add jasmine rice , water , veggie stock concentrate , and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, garlic powder: 2 tsp, jasmine rice: 1.5 c, water: 1¼ cup, veggie stock concentrate: 2 unit
5. 

   5

   Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño. In a second small bowl , combine cilantro, mayonnaise , sour cream , remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

   mayonnaise: 4 tbsp, sour cream: 3 tbsp
6. 

   6

   Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and pepper. Divide rice between bowls; top with cauliflower and shrimp . Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve. (Shellfish is fully cooked when internal temperature reaches 145°.)

   shrimp: 20 oz