Cauliflower with Dilled Shrimp Sauce

Steamed cauliflower serves as a healthy substitute for pasta in this savory main dish.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4


  • 1 head cauliflower, separated into florets and steamed
  • 1 Tbsp. olive oil
  • 3 Tbsp. butter, divided
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 lb. cooked baby shrimp, peeled
  • 2 Tbsp. flour
  • ½ cup vegetable broth
  • ⅔ cup milk
  • ¼ tsp. salt
  • ¼ teaspoon black pepper
  • ¼ cup dill fronds


  • Melt the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add garlic and onion and sauté gently until the onion is translucent, stirring occasionally. Stir in the shrimp and cook 5 minutes.
  • Melt the remaining 2 tablespoons of butter in a large pot over medium heat, then stir in the flour to make a roux. Whisking constantly, pour the vegetable broth and milk into the roux in a steady stream until the sauce thickens and begins to bubble.
  • Divide cooked cauliflower and shrimp onto 4 serving plates. Top with sauce, black pepper, and dill fronds.