Spicy Peruvian Cauli & Shrimp Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cauliflower florets
  2 c
• cilantro
  ¼ cups
• fajita spice blend
  2 tsp
• garlic powder
  1 tsp
• jalapeño
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  2 units
• shrimp
  4 oz
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• tomato
  1 unit
• veggie stock concentrate
  1 unit
• water
  1¼ cups

🍳 Cookware

• baking sheet
• small bowl
• small pot
• small bowl

1. 

   1

   cauliflower florets jalapeño scallions lime cilantro tomato fajita spice blend garlic powder jasmine rice veggie stock concentrate mayonnaise sour cream shrimp butter sugar olive oil water salt black pepper

   cauliflower florets: 2 c, jalapeño: 1 unit, scallions: 2 units, lime: 1 unit, cilantro: ¼ cups, tomato: 1 unit, fajita spice blend: 2 tsp, garlic powder: 1 tsp, jasmine rice: ½ cup, veggie stock concentrate: 1 unit, mayonnaise: 2 tbsp, sour cream: 2 tbsp, shrimp: 4 oz, butter: 1 tbsp, sugar: ¼ tsp, olive oil: 1 tbsp, water: 1¼ cups, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into ½-inch pieces.
3. 

   3

   Toss cauliflower florets on a baking sheet with olive oil, 2 tsp fajita spice blend, salt, and black pepper. Roast on top rack until cauliflower is tender, ⏱️ 20 minutes .
4. 

   4

   Meanwhile, in a small bowl , combine jalapeño, ¼ tsp sugar, juice from half lime, and a pinch of salt. Microwave for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.
5. 

   5

   Melt 1 tbsp butter in a small pot over medium heat. Add scallion whites, half garlic powder, and remaining fajita spice blend. Cook, stirring, until scallion whites are softened, ⏱️ 2 minutes . Add jasmine rice, 1¼ cups water, veggie stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
6. 

   6

   Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño. In a second small bowl , combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and black pepper.
7. 7

   Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and black pepper. Divide rice between bowls. Top with cauliflower florets. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.