Directions:

• steam 1/2 head cauliflower for 15 minutes, until tender
• meanwhile, spiralize the cucumbers to create cucumber noodles. Set aside
• finely dice parsley and garlic. Add to uncooked shrimp and toss to coat evenly. set aside
• slice and saute the shallot in olive oil until the shallot are tender and the edges slightly browned.
• cut the steamed cauliflower into manageable chunks for your food processor. blend cauliflower until smooth. Add salt and pepper and sauteed shallots. Add broth 1/2 cup at a time until smooth.
• place skillet on medium-high heat. add oil once warm. once oil is hot (water will sizzle) add shrimp (or mushrooms) and saute until light pink and slightly reduced in size, about 10-15 minutes. remove and set aside
• add cucumber noodles to skillet on medium heat for 2 minutes or just until warmed
• mix cauliflower sauce and noodles together in bowl to evenly coat. plate "alfredo" coated noodles evenly on two plates. top with sauteed shrimp and garnish with fresh ground pepper and parsley.