Cheesy Cauliflower And Shrimp Bake Recipe

About this recipe

A hearty and flavorful pescatarian dinner featuring tender cauliflower, succulent shrimp, and a creamy cheddar cheese sauce, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500 G Jack'S Cauliflower Florets
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• 200G Picard - Breaded Shrimp
• 200G Arla Lactofree Mature Cheddar Cheese
• 400G Natco Rich & Creamy Coconut Milk, 400G

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 500 g of fresh or frozen cauliflower in boiling water until tender, about 5-7 minutes. Drain and set aside.
3. 3. In a saucepan over medium heat, combine 1 can of coconut milk and 100 ml of milk. Stir until smooth and heated through, about 3-4 minutes.
4. 4. Add 1 cup of shredded cheddar cheese to the soup mixture and stir until the cheese is fully melted and the sauce is creamy.
5. 5. In a baking dish, layer the cooked cauliflower and 1 can of drained shrimp. Pour the cheese sauce evenly over the top.
6. 6. Sprinkle 1/4 cup of additional shredded cheddar cheese over the dish for extra cheesiness.
7. 7. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let cool for 5 minutes before serving.