1large head cauliflowerriced (or store-bought riced cauliflower)
2tablespoonsextra-virgin olive oil
2teaspoonssea salt
1medium orange bell pepperchopped
1medium red bell pepperchopped
16shrimppeeled and deveined
1teaspoonfreshly cracked black pepper
1avocadocut into wedges then sliced
Instructions
Core and remove stems and leaves from cauliflower, place in a food processor and chop until small, rice-like pieces form (or use frozen riced cauliflower from the grocery store). Place in a sauté pan with 1 tablespoon olive oil and 1 teaspoon salt and cook for 5 minutes, stirring occasionally. Set aside and keep warm.
Meanwhile, rub 1 tablespoon of the oil and 1 teaspoon salt on the whole bell peppers. Place over an open flame, and roast for about 4 minutes, getting a good char throughout. Set aside and allow to cool. Once cool, peel , chop into nickel-sized chunks and place in a large bowl
In a separate bowl, toss the shrimp with 1 tablespoon oil, 1 teaspoon salt and 1 teaspoon black pepper. Transfer shrimp in a cast iron pan or heavy bottomed skillet. Heat until heated throughout, turning shrimp so they brown on all sides, about 8 minutes. Add shrimp and sausage rounds to the peppers and mix.
Place this mixture over riced cauliflower, top with avocado slices and serve immediately.