Sheet Pan Roasted Shrimp and Cauliflower with Parsley-Caper Relish

In the spirit of being plant-forward In this New Year, I have a main-dish cauliflower recipe to share; a deliciously unlikely pairing of shrimp and cauliflower. It is so worth it! I love the one-pan prep and easy clean up.

It is a recipe adapted from @abrapappa. Thank you!

Sheet Pan Roasted Shrimp and Cauliflower with Parsley-Caper Relish (serves 2-3)

1 head cauliflower, about 4 cups florets

1 pound shrimp, cleaned

3 tablespoons olive oil, divided

1 clove garlic, minced

1 tablespoon lemon juice (1/4 lemon)

Salt and freshly ground pepper

Parsley-Caper Relish

Juice from remaining ¾ lemon

½ cup parsley, chopped

1-1/2 tablespoons olive oil

2 tablespoons diced onion

1 clove garlic, minced

1 tablespoon capers

Preheat oven to 400 degrees. Place florets on a baking sheet. Drizzle with olive oil (about 2 tablespoons). Season generously with salt and pepper. Roast for 5 minutes.

While roasting, prepare shrimp with 1 tablespoon oil, garlic, lemon, salt and pepper. Set aside.

After the first 5 minutes of roasting, take cauliflower out of oven. Create space in the middle of the pan by pushing back florets. Place shrimp in center of pan.  Return pan to the oven for 8 minutes.

During this segment of roasting, prepare the relish in a large bowl. When roasting is completed, put the shrimp and cauliflower in the relish bowl and toss. It’s ready to serve. Enjoy!