Ingredients
1 large head cauliflower, cut into small florets
kosher salt
1 clove garlic, grated
1/2 c. white wine
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
3 tbsp. butter
1 lb. extra-large shrimp, peeled and deveined
bamboo skewers, soaked in water
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
1 c. pesto
1/4 c. chopped fresh basil
Preparation
Step 1Fill an 8-quart pot with cool water and cauliflower florets. Cover pot and bring to a boil. Season with salt and simmer until tender, 16 to 18 minutes. (Smaller florets will speed up this step.)Step 2Drain cauliflower in a colander and transfer back to pot over medium heat. Add garlic, white wine, and 1 cup water, then season with salt. Stir and cover pot, then simmer for 5 minutes. Turn off heat and add cream, then smash with a potato masher until smooth. Fold in Parmesan and butter just before serving.Step 3Preheat grill or grill pan on medium-high. Thread shrimp onto skewers. Drizzle with olive oil and season with salt and pepper. Grill shrimp until lightly charred, 2 to 3 minutes on each side.Step 4Serve shrimp skewers over a bed of cauliflower mash. Drizzle pesto over shrimp and garnish with fresh basil.
