Lime-Cilantro Cauliflower Rice is paired with sweet-smoky chipotle shrimp and a cold pecan-tomato soup, all topped with a sweet wolfberry/pichuberry relis to round the dish out.
Servings: 8servings
Ingredients
For the Soup
2cupspecanssoaked in hot water for 2 hours
1 1/2lbscherry tomatoes(usually a small basket)
1/2lbtomatillos
1Anaheim chileor chile of your choice
2Poblano chiles
3clovesgarlic
1tbspsherry vinegar
1tspcumin
3tbspolive oil
1/4cupmesquite flour
1bunchdandelion greens
1cupvegetable stock
saltto taste
For the Relish
4ozpichuberriesfresh
1/4cupwolfberry jam
saltto taste
For the Cauliflower Rice
1headcauliflower, large
1/2cupcilantrochopped
1limejuiced
1Tolive oil
saltto taste
For the Shrimp
1lbshrimpshells removed and deveined
1tspchipotle powder
salt to taste
1tbspolive oil
1-2tbspnon-dairy butter
Instructions
Make the soup: place all ingredients in blender, except dandelion greens. Blend until pureed - mixture will still be slightly chunky. Adjust seasoning as necessary.
Place dandelion greens in one layer on baking tray, and put under broiler until dried and charred. Check often - they go from charred to burned very quickly!
Make cauliflower rice (or buy rice pre-chopped): Chop cauliflower heads into pieces and place in food processor. Pulse until cauliflower are in small pieces, resembling rice. Place cauliflower into a saucepan and cover with water. Simmer until cauliflower is tender. Drain and return to pan. Add chopped cilantro, olive oil, and lime juice, and stir to mix. Salt to taste.
Season shrimp with chipotle powder and salt. Place in hot pan with olive oil, and add 2T butter. Cook until opaque, flipping halfway (and adding more butter if necessary).
Make the Relish: Finely chop pichuberries. Add in wolfberry jam, and stir to combine. Season with salt to taste.
Plate and serve - the soup and relish should be cold, and the shrimp and cauliflower rice warm when serving. Eat immediately.