Cauliflower with Shrimp and Pancetta

About

This tasty Keto recipe is inspired by Spanish tapas and uses diced cauliflower in place of potatoes. Our low carb recipe is prepared with cauliflower florets, diced pancetta, and jumbo shrimp. The protein and vegetables are pan-fried with smoky paprika, garlic and rosemary, then simmered in a little tomato sauce until tender. Perfect served tapas-style with some toasted Keto bread.

Can I Use a Different Meat?

We have used diced pancetta for our Keto cauliflower recipe. If you wanted to use an alternative pork option, you could use diced Spanish chorizo or some crumbled sausage meat. Alternatively, you could use diced chicken thigh meat pieces. Please be sure to adjust your cooking times for different ingredients as needed and adjust your macros to reflect any changes as necessary.

Serving Suggestions

This smokey Keto Cauliflower makes a great tapas-style dish, low carb lunch or main served with your favorite Keto sides. We recommend serving with some toasted low carb bread for mopping up the cooking juices. Alternatively, the dish could be served with a hearty side salad and some diced avocado for additional fats.

Ingredients

3 ounce diced pancetta by waitrose
1 ½ teaspoon gourmet collection smoked paprika by mccormick
1 cup cauliflower florets by flavorite
1 clove garlic
1 tablespoon olive oil
1 teaspoon rosemary, dried
½ cup shrimp
⅓ cup tomato sauce
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the cauliflower florets to a small saucepan and cover with water. Bring up to a boil, then simmer. Cook for 3-4 minutes or until the cauliflower is just tender. Drain completely and set aside to steam dry.
Heat the olive oil in a skillet over a medium heat. Add the pancetta, rosemary, paprika, salt, pepper and part cooked cauliflower. Stir well to combine and pan-fry until the pancetta is browned all over.
Crush the garlic. Add the shrimp to the skillet along with the garlic. Stir well to combine.
Add the tomato sauce to the skillet. Bring to a gentle boil, then reduce to a simmer. Simmer for 5 minutes or until the shrimp are piping hot through. Optionally top with chopped fresh parsley to serve.