Serves 4
55 min
Shrimp and Cauliflower Bake
Recipe GLPR6e664d768c3672
A vibrant, Mediterranean-inspired baked dish combining tender cauliflower florets and succulent shrimp with aromatic garlic, bright lemon zest, and juicy diced tomatoes, finished with creamy feta cheese and fresh dill. Ready in under an hour, this nutritious main course is naturally gluten-free and packed with protein and fiber.
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Ingredients
4 cups small cauliflower florets (about 1 medium head)
½ cup chopped onion
2 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon lemon zest
½ cup crumbled reduced-fat feta cheese
1 tablespoon snipped fresh dill
4 lemon wedges for serving
Directions
Preheat the oven to 400°F. Cut the cauliflower into small florets and set aside.
In a large baking dish, combine the cauliflower florets, chopped onion, olive oil, crushed red pepper, and salt. Toss gently to coat all vegetables evenly.
Spread the cauliflower mixture in an even layer and bake uncovered for 15 minutes until the cauliflower begins to soften.
Remove the baking dish from the oven. Stir in the minced garlic and drained diced tomatoes.
Gently fold the shrimp into the vegetable mixture, distributing them evenly throughout. Sprinkle the lemon zest over the top.
Return the baking dish to the oven and bake uncovered for 12–15 minutes, until the shrimp are cooked through and opaque (internal temperature should reach 145°F), and the cauliflower is tender.
Remove from the oven and sprinkle the crumbled feta cheese and fresh dill evenly over the bake. Let rest for 2 minutes to allow the cheese to warm slightly.
Divide among four serving plates and serve with lemon wedges on the side.
