Braising means to fry lightly then stew slowly in a closed container. Capers, red pepper flakes, and garlic spice up the braising broth which slowly flavor the cauliflower all the way through. Finish this dish off by sautéing shrimp in the leftover broth, and hit it with a little vinegar and parsley to freshen up the flavors. There were no leftovers on this day.
Braised Cauliflower with Shrimp
12oz medium shrimp
1 head cauliflower
1T avocado oil
1T butter
1t salt
1/2t pepper
2 clove garlic
2T capers
1/4t red pepper flakes
2c veg broth
1T rice wine vinegar
2t parsley (2T fresh)
Preheat oven 400.
Using an oven safe pan like a dutch oven or cast iron, with a lid, heat up pan on the stove on high heat. When the pan is hot add 1T avocado oil, lowering the heat to medium/ medium low.
Brown 1 head cauliflower cut into bite size florets, 2-3 minutes per side.
Add 1T butter, 1t salt, 1/2t pepper, 2 cloves garlic minced, 2T capers drained, 1/4t red pepper flakes, sautéing for 3-5minutes more. Until your butter starts brown.
Add 2c vegetable broth, bring to full boil, cover, then move to oven.
Bake 16-20 minutes at 400. The cauliflower should be fork tender.
Remove cauliflower to serving bowl, cover and set aside.
Reheat pan on stove, when broth is boiling again, add 12oz shrimp.
Sauté shrimp in sauce 1-2 minutes, flip over 1-2 minutes more.
You know the shrimp are done because they look a little pink and the tails redden up, the flesh could be a little opaque. If the shrimp is bright white all the way through it is overcooked, still edible, just overcooked. This means it will be chewier.
Add cooked shrimp to the cauliflower.
Continue reducing sauce until it is halved. Add 1T rice wine vinegar cook for about ~30 seconds, to heat through.
Remove from heat, stir in 2t parsley (or 2T fresh parsley) then pour over cauliflower/shrimp. Toss to combine. Serve immediately.
Please note this recipe was developed at high altitude, you may need to adjust cooking times.
