I cannot begin to tell you how much fun I am having creating delicious Paleo/Primal recipes. This one is Primal, because of the dairy in it. It could be very easily modified by using coconut milk instead of heavy cream, subbing another healthy fat (like bacon grease or coconut oil) instead of butter, and skipping the parmesan on top (as noted in the recipe below). We really enjoyed this one. I hope you do, too!
1 head cauliflower
1/2 onion, finely chopped
heavy cream or milk or coconut milk
1 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. garlic granules
salt & pepper
Grated parmesan (optional)
Cut up cauliflower. Toss in bacon grease and salt. Roast at 375º until slightly brown (about 40 minutes). While the cauliflower is roasting sauté onion in butter (or fat of choice). Combine scallops, sautéed onion, with dried parsley, garlic powder, garlic granules, salt & pepper. Remove cauliflower, turn oven to broil and put scallops in to cook. Cook about 10 minutes or until done (opaque). While scallops are cooking, puree cauliflower, adding cream or coconut milk to thin it a bit.
Plate the cauli puree and top with scallops. Sprinkle with parmesan. Enjoy!
Note: next time I want to do a bed of wilted spinach with the cauli puree and scallops on top.