shrimp-and-cauliflower-bake

Winter Best Food

Shrimp and Cauliflower Bake

This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.

Ingredients

  • 4 cups small cauliflower florets (1 medium head)
  • ½ cup chopped onion
  • 2 tablespoons olive oil
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • ½ cup crumbled reduced-fat feta cheese
  • 1 tablespoon snipped fresh dill
  • 4 Lemon wedges

Directions

  1. Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.

  2. Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.

  3. Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.