Teriyaki Shrimp with Horseradish Mashed Cauliflower

Step 1

Add shrimp ingredients to a large mixing bowl and stir to combine. Then set aside.

Step 2

While the shrimp marinates, add cauliflower florets to a medium or large saucepan and add enough water to cover the cauliflower. Add a generous pinch of salt to the water, put the pot over high heat, and bring to a boil. Cook the cauliflower until it's tender and easy to pierce with a fork, about 10-15 minutes.

Step 3

Meanwhile, remove the shrimp from the sauce add them to a large pan over medium heat (keep the sauce in the bowlu002du002dyou'll use it later). Cook them for 1.5-2 minutes on each side, or until they go from translucent to an opaque white color. Once they're done, remove them from the pan and set aside.

Step 4

Add the sauce to the pan, and cook it until it thickens slightly, about 5 minutes (stirring occasionally). Add the shrimp back to the pan and remove it from the heat.

Step 5

Once the cauliflower is done, drain the water and add the cauliflower back to the saucepan. Use an immersion blender to blend it until it's smooth like mashed potatoes. If you don't have an immersion blender, place the cauliflower in a blender or food processor and blend until it reaches your desired consistency, and then place back into the saucepan. Add butter, horseradish, salt, and black pepper and stir until the butter melts.

Step 6

Serve the shrimp over the cauliflower, and make sure you get extra sauce on top. Garnish with sesame seeds if desired.