Creamy Coconut Shrimp Pasta

600g cauliflower, roughly chopped
¾ cup water
1 cup pure coconut water
½ tsp Himalayan or fine sea salt
½ tsp freshly cracked black pepper
225g mushrooms, sliced
1 small onion, very finely chopped
300g cooked shrimp (size 71-90)
½ cup coconut cream
¼ cup fresh cilantro, chopped
the juice of 1 lime
¼ tsp garam masala
2 large zucchinis, peel on, stringed (or julienned)

1. Add cauliflower, water and pure coconut water to a medium saucepan.

2. Bring to a boil, cover, lower heat and cook until the cauliflower is really soft, about 5-7 minutes.

3. Meanwhile, cook the mushrooms in a large skillet until nice and golden.

4. Add onion, salt and pepper and continue cooking until soft and fragrant.

5. Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency.

6. Pour that cauliflower mixture over the mushrooms and onions.

7. Add the cooked shrimp, coconut cream, lime juice and garam masala and bring to a simmer over low-medium heat.

8. Cook just enough to warm the shrimp then stir in the fresh cilantro.

9. Divide the stringed zucchini between 2 serving plates and ladle the shrimp sauce on top.

10. The heat from the sauce alone will soften the zucchini some, but it you want yours to be even softer still, you can also throw the whole dish in the microwave for a minute or two.

Makes : 2 servings

Calories: 423

Protein: 47.5g

Carbohydrates: 45.9g

Fat: 8.6g