Baked Chopped w Roasted Veggies, Shrimp and Cauliflower Cheese Sauce

February 09, 2015

165

Today I had a “Chopped” epiphany. Last night I roasted a whole deconstructed head of Cauliflower. As you know, that is way too much Cauliflower for a single 4 serving Chopped. I usually do roast more veggies than I need so that’s not so unusual. I save the leftovers in the fridge and they’re waiting for me the next day and sometimes even the day after that, all ready to be chopped into a Chopped. What happened today was my thinking cap lit up with a solution that I’d been ruminating on for some

Sauce Ingredients:
3 cups Roasted Cauliflower
2 cups of Broth, Chicken or Veggie. I’ve been making my own homemade Chicken Stock in a Crock But “store bought” is good too!
4 oz. Grated White Cheddar Cheese. Divided. Reserve 2 oz. for topping
2 cup Chopped Kale
16 Raw Medium Shrimp, Thirded
3 Green Olives, finely Chopped

Baking Sheet Ingredients:
1 Tablespoon Olive Oil
1 Tablespoon Italian Season Blend of your choice
1/2 Teaspoon Salt, optional
1 Red Pepper, Seeded and Chopped
1/2 Onion, White, Brown or Red, Chopped
2 cups Chopped Broccoli
4 Brown Mushrooms, Chopped
2 cups cooked Brown Rice
5-6 Sun Dried Tomato halves (in oil), finely Chopped

Baking Sheet Prep: Spread the Veggies out on 1 or 2 Baking sheets including the Cauliflower if you don’t have leftovers. Sprinkle with the Oil, Italian Seasoning and Salt if desired. Roast in the oven for...
See the full directions on my site

Nutritions

Calories
504

Sodium
1512mg
63% DV

Fat
19g
30% DV

Protein
21g
42% DV

Carbs
63g
21% DV

Fiber
7g
29% DV