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Prep
Difficulty
Medium
Time
Estimate
45 mins
Roast the cauliflower with lemon & ginger. Mince up the ingredients for the kale salad and toss together. Create an assemble line for the shrimp. Dip and press the shrimp and start to fry them up. While they sear, whip up the pomegranate cocktail sauce.
Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.
There is an almost dry, intriguing texture to this flavorful salad. If you prefer it a bit ‘wetter’ add in more of the orange juice & olive oil, but sample it in its ‘dry’ state first to see what you think.
Almost sweet, these succulent little shrimps are coated in crunchy coconut goodness. Several of my clients and their children adored them, making these a family-friendly option. I recommend pan-frying these, but the oven at high heat can work as well. If you do not need them gluten-free use the panko breadcrumbs instead of the rice puffs.
Tangy pomegranate molasses is substituted for the lemon juice in this homemade, seasonal version of cocktail sauce. If you can’t find pomegranate molasses, lemon juice works well, too. Add as much or as little horseradish as you enjoy. Serve with large shrimp as a snack, appetizer or gourmet lunch.
