Sicilian-Style Shrimp and Cauliflower Casserole


This recipe is light and filling! It has a great flavor and there is just enough crunch left to the cauliflower for it to be perfect!

 When accompanied by a light salad, this recipe can make 3-4 servings... if served alone, I would gauge this as 2-3 servings. It can also be made without shrimp for those that prefer a vegetarian diet. 


  • 4 tsp olive oil
  • 1 lb shrimp, tails removed
  • 1 medium cauliflower, chopped
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • crushed red pepper to taste
  • 3 Tbsp. fresh sage, chopped
  • 1/2 tsp. lemon zest
  • 1/2 cup whole-grain panko bread crumbs
  • 1/4 cup shredded mozzarella cheese
  • 2 Tbsp. grated Parmesan cheese


  • 3 cups spring lettuce mix
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. olive oil 
  • Preheat over to 350 degrees
  • Lightly coat an 8x8 / 2 quart pan with spray and set aside.
  • Heat 2 tsp. olive oil (4 tsp. total) in two large skillets over medium-high heat. 
  • To one:  add cauliflower, salt and pepper to taste. Cook, stirring occasionally until cauliflower begins to soften. 
  • Add garlic, crushed red pepper to taste, sage, lemon zest. Mix well. 
  • To second pan: cook shrimp until cooked through. 
  • Once both skillets are finished, combine the cauliflower mixture and shrimp. 
  • Add mixture into baking dish. Top with bread crumbs, mozzarella and parmesan cheeses. Bake for 15 to 20 minutes, until top is golden brown. 
  • While that is baking, you can throw together the salad! 
  • Combine lettuce mix, tomatoes, balsamic vinegar, and 2 tsp. olive oil. Toss together. 
  • Enjoy your meal!