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