Hearts of Palm Noodles with Cauliflower Sauce, Mushrooms, Asparagus, Peas and Shrimp
- Total time
- 30 min
- Serves
- 8
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups water
- 1 cup skim milk
- 1 Tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus
- 15 oz steamed peas, steamed in bag
- 1 pound shrimp, peeled and deveined (optional)
- 1 teaspoon chili flakes (or more to taste)
- Salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
Steps
- 1
Trim the tough ends off the ends of asparagus.
- 2
Cut on a bias.
- 3
Boil for 4 minutes.
- 4
Transfer to a boil of ice water.
- 5
Once cool, drain and set aside.
- 6
Heat 1 tablespoon olive oil in a sauté pan.
- 7
Add mushrooms and cook for about 6 minutes.
- 8
Add garlic and cook for 1 to 2 more minutes.
- 9
Set aside.
- 10
Season shrimp with salt and pepper.
- 11
Heat 1 tablespoon olive oil in sauté pan.
- 12
Cook shrimp until done.
- 13
Set aside.
- 14
Steam the cauliflower until tender.
- 15
Place in food processor and process until pureed.
- 16
Add 2 cups of water and 1 cup milk and process until smooth. Add more water if needed but remember, you want a thicker sauce that will cling to the noodles.
- 17
Transfer to pan, add the mushroom garlic mixture, asparagus, peas and hearts of palm noodles and heat through.
- 18
Season with salt and pepper, chili flakes, and Parmesan cheese. Adjust to taste.
- 19
Plate for a vegetarian dish or top with shrimp, if using.
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