Get ready for a super easy and healthy weeknight dinner idea. After making cauliflower rice in my mini food processor several times (and creating a huge mess in my kitchen each time), I couldn’t have been more excited to discover Organic Riced Cauliflower in the frozen section at Trader Joe’s. Pre-riced organic cauliflower!? I mean, this is life changing. Or at least it changes the dinner game big time! Now with just a few other ingredients and about 10 minutes in the kitchen, we’re ready to go with a healthy and satisfying dinner (and no giant messes to clean up)! 

Ingredients
2 tbsp extra virgin olive oil
1 bag Trader Joe’s Organic Riced Cauliflower  (or chop 1 head of cauliflower 
and pulse it through a food processor until it is a rice-like texture)
3 garlic cloves, chopped
3 Trader Joe’s Frozen Basil Cubes
1/4 white onion – diced
1 zucchini – cut in quarters
2 tbsp toasted pine nuts
1 cup cherry tomatoes
1 can cannellini beans, drained and rinsed
1 lb shrimp, peeled and deveined and tails removed
Squeeze of fresh lemon juice (1/2 of a lemon)
Salt and pepper to taste
Garnish with fresh basil and a lemon wedge

1. Heat 1 tbsp olive oil in a large pot and add frozen basil cubes. Once melted, add garlic and saute for about a minute until fragrant. 
2. Add diced onion and zucchini. Sauté for a couple minutes until zucchini softens.
3. Add frozen cauli rice (or fresh if you make it yourself). Season w/ salt and pepper. Mix well.
4. In a separate pan, heat 1 tbsp olive oil. Add shrimp and cook on each side until it turns pink.
5. Season shrimp with salt and pepper. 
6. Add cannellini beans, pine nuts, and cherry tomatoes to the cauli-rice mixture.
7. Lastly, add shrimp. Mix well.
8. Squeeze the juice from 1/2 a lemon into the pot and season once more with salt and pepper. 
9. Serve in bowls garnished with fresh basil and a lemon wedge. 

*Note: last time I made this, I added a few spoonfuls of fresh pesto from the farmer’s market and it really took it up a notch! 

Enjoy!!