Home / Recipes / Paleo / Keto Cauliflower with Shrimp and Pancetta
Keto Cauliflower with Shrimp and Pancetta
How to Make It
Step 1
Add the cauliflower florets to a small saucepan and cover with water. Bring up to a boil, then simmer. Cook for 3-4 minutes or until the cauliflower is just tender. Drain completely and set aside to steam dry.
Step 2
Heat the olive oil in a skillet over a medium heat. Add the pancetta, rosemary, paprika, salt, pepper and part cooked cauliflower. Stir well to combine and pan-fry until the pancetta is browned all over.
Step 3
Crush the garlic. Add the shrimp to the skillet along with the garlic. Stir well to combine.
Step 4
Add the tomato sauce to the skillet. Bring to a gentle boil, then reduce to a simmer. Simmer for 5 minutes or until the shrimp are piping hot through. Optionally top with chopped fresh parsley to serve.
Ingredients
- Diced Pancetta – 3 oz
- Gourmet Collection Smoked Paprika by Mccormick – 1-½ tsp
- Cauliflower Florets by Flavorite – 1 cup
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Rosemary, Dried – 1 teaspoon
- Shrimp, cooked from fresh – 0.5 cup
- Tomato Sauce – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
