Mediterranean Shrimp and Cauliflower Bake

Makes 4 servings

Sail away to Mediterranean bliss with this Shrimp and Cauliflower Bake! Succulent shrimp nestle into a bed of roasted cauliflower, all bubbling beneath a golden, cheesy crust. It’s a delicious escape, where every bite feels like a warm breeze off the coast.

INGREDIENTS

1 pound fresh or frozen (thawed)
peeled and deveined medium
shrimp
2 (14.5 ounce) cans no-salt-added
diced tomatoes, drained
4 cups small cauliflower florets (1
medium head)
½ cup chopped onion
2 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
2 cloves garlic, minced
1 teaspoon lemon zest
½ cup crumbled reduced-fat feta
cheese
1 tablespoon snipped fresh dill
4 Lemon wedges

INSTRUCTIONS

1. Preheat oven to 425°F. In a large bowl, toss cauliflower, onion, oil, crushed red pepper, and salt.
2. Sprinkle with cheese and dill mixture. Serve with lemon wedges if desired.
3. Spread in a roasting pan and bake for 25 minutes until cauliflower is tender.
4. Meanwhile, rinse shrimp and combine with tomatoes, garlic, and lemon zest in a bowl.
5. Pour shrimp mixture over cauliflower and bake for an additional 10 minutes until shrimp are opaque.

This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here