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BATON ROUGE, La. (WAFB) - June is National Fresh Fruit and Vegetable Month, as well as National Dairy Month! We are celebration both occasions with this flavorful dish. The fusion of shrimp, cauliflower and creamy sauce creates an unique and tasty side that is perfect accompany to any beef, pork or poultry entrée.

Prep Time: 1 Hour

Yields: 6 Servings

Ingredients:

½ pound (70–90 count) shrimp
2 pounds cauliflower, trimmed and cut into serving pieces
3 tbsps vegetable oil
½ cup diced onions
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup sliced garlic
3 tbsps flour
2 cups milk
1 cup grated American cheese, divided
2 tsps prepared horseradish
salt and white pepper to taste
granulated garlic to taste
paprika to taste
¼ cup chopped parsley

Method:

Preheat oven to 350°F. In a 5-quart saucepot, place cauliflower and enough lightly salted water to cover by 2 inches. Bring to a rolling boil and cook 10–12 minutes or until cauliflower is tender. Drain and keep warm. In a 3-quart saucepan, heat vegetable oil over medium-high heat. Add onions, celery, bell peppers and sliced garlic then sauté until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Pour in milk and continue to blend until sauce is smooth and thickened. Stir in ½ cup cheese and continue cooking until melted. Add horseradish, stirring constantly. Season to taste with salt, white pepper and granulated garlic. Fold in shrimp and stir 5–7 minutes or until cooked. Place cauliflower in a casserole dish and top with shrimp sauce. Sprinkle remaining cheese on top.

Cover and bake 10–15 minutes or until bubbly. Garnish with paprika and chopped parsley.

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