Shrimp & Cauliflower Curry

This dish was so flavorful and VERY low in fat and calories!

Heat 1/2 tablespoon of coconut oil in a large saute pan.  Add in 1 pound of cleaned shrimp and cook until pink on both sides and then take then out of the pan and set aside.

In the meantime, roast a head of cauliflower in the oven at 450 degrees for about 15 minutes.

Add in another 1/2 tablespoon of coconut and re-heat the saute pan and then add in 1/2 of a large chopped onion and cook for 4-5 minutes until the onions are cooked. Add in 1 tablespoon of fresh grated ginger, 2 cloves of minced garlic and 1 teaspoon of each of the following:  cumin, coriander, tumeric, curry powder, paprika and chili powder.  Stir it up well and let cook for 30 seconds.

Add in 15 ounces of crushed tomatoes and 3/4 of a can of lite coconut milk. Add the shrimp back in along with the cauliflower and let it simmer for another 5 minutes.

Since I always like a little extra spice, I added chopped fresh jalapenos to my own bowl.