Cauliflower vegetable porridge with shrimp fried in garlic sauce

Ingredients:

• 1 large head of cauliflower (about 1 kg), trimmed and broken into small florets
• 1 cup of milk with 1% fat content
• 3 tbsp (45 g) butter
• 1/3 tbsp. grated parmesan
• 0.6 kg medium shrimp with tails, peeled, deveined
• 2 large cloves garlic, minced
• A pinch of cayenne pepper (optional)
• 2 tbsp. l. coarsely chopped parsley
• Juice of half a lemon + lemon wedges for serving

Preparation:

1. In a food processor, pulse about half the cauliflower florets until they are the size of a grain of rice (it's okay if they're a bit lumpy). Transfer to a medium saucepan, chop the remaining cauliflower, and add it to the same saucepan. Add the milk, 1 tablespoon (15 g) butter, 1/2 teaspoon salt, and a few grinds of black pepper and bring to a boil over medium-high heat.
2. Simmer, stirring frequently, until the mixture is soft, smooth, and porridge-like, about 10 minutes. Remove from heat, stir in the Parmesan, and season with salt and pepper to taste. Cover and keep warm.
3. Season the shrimp with salt and pepper. Heat the remaining 2 tablespoons (30 g) butter over medium-high heat. Add the shrimp, garlic, and cayenne pepper, if using. Cook, stirring, until the shrimp are pink and cooked through, 3-4 minutes. Remove from heat, add the parsley, lemon juice, and 1 tablespoon water, and stir to coat the shrimp.
4. Divide the cauliflower porridge among bowls. Top with shrimp and sauce. Serve with lemon wedges. You can make this cauliflower porridge with added kale, and make it less caloric.