Shrimp and Mushroom Cauliflower “Risotto” with Sweet Pea Pistou and Mint

Name: Shrimp and Mushroom Cauliflower “Risotto” with Sweet Pea Pistou and Mint
Total time: 20 min
Ingredients: Shellfish options:; 10 ounces wild Gulf shrimp; 10 ounces wild jumbo shrimp; 10 ounces wild sea scallops; 1 teaspoon sumac; 1 organic yellow onion; ¼ pound organic cremini or other button mushrooms; 1 head organic cauliflower; 4 or 5 sprigs organic fresh mint; ¼ cup shelled peas; Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan cheese - garlic); 3 tablespoons grated Parmesan

sunbasket.com

Topped with shellfish and cooked with mushrooms and pea pistou, this cauliflower “risotto” becomes a restaurant-worthy dish in a flash.

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Ingredients

Shellfish options:
10 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
10 ounces wild sea scallops
1 teaspoon sumac
1 organic yellow onion
¼ pound organic cremini or other button mushrooms
1 head organic cauliflower
4 or 5 sprigs organic fresh mint
¼ cup shelled peas
Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan cheese - garlic)
3 tablespoons grated Parmesan