1medium head cauliflowertrimmed, stem removed, and cut into medium-sized florets
cup⅓white wine or cooking wine
2lbsuncooked shrimppeeled and deveined
1 1/2tbspfresh lemon juice
1tspfine grind sea salt
1/2tspground black pepper
1tbspchopped fresh parsley
Place a steamer basket with legs in the inner pot, and add 1 cup water to the bottom of the pot. Add the cauliflower to the steamer basket.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 1 minute.
When the cook time is complete, quick release the pressure.
Open the lid and carefully remove the steamer basket and cauliflower from the inner pot. Set aside.
Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and return the pot to the base.
Add the cauliflower florets to a food processor or blender and pulse until a rice-like texture is formed. Set aside.
Select Sauté (Normal). Add the olive oil and butter to the inner pot. Once the butter is melted, add the garlic and sauté for 3 minutes, or until the garlic becomes fragrant.
Add the wine and chicken broth to the pot and simmer for 2 minutes, using a wooden spoon to stir the ingredients and scrape any browned bits from the bottom of the pot. Press Cancel to turn off the pot. Add the shrimp and stir.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Meat Stew (High) and set the cook time for 1 minute.
When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
Open the lid. Add the lemon juice, sea salt, and black pepper. Stir.
Transfer the cauliflower rice to a serving platter. Ladle the shrimp and sauce over the rice and garnish with the parsley. Serve warm.
Nutrition per serving Calories: 361 Fat: 18g Net carbs: 7g Protein: 32g