Shrimp & Roasted Cauliflower Bowl
Ingredients:
1 large head cauliflower, cut into florets
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1/2 cup quinoa, rinsed
1 cup vegetable broth
1/2 cup dried cranberries
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 1 tablespoon olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Spread in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes, or until cauliflower is tender and slightly browned, flipping halfway through.
4. While cauliflower is roasting, cook quinoa according to package directions. Typically, this involves combining the rinsed quinoa and vegetable broth in a saucepan, bringing to a boil, then reducing heat and simmering covered for about 15 minutes, or until all liquid is absorbed. Fluff with a fork.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
6. Once the quinoa is cooked and the cauliflower is roasted, assemble the bowls. Divide cooked quinoa among bowls. Top with roasted cauliflower, cooked shrimp, dried cranberries, and chopped parsley.
7. Crumble feta cheese over the top, if desired. Serve immediately with lemon wedges for squeezing over the top.