Perfectly roasted shrimp and cauliflower tossed with a bright and tangy Meyer lemon salsa. Dinner is done in 13 minutes! Paleo, gluten-free, quick, healthy, and easy.
Preheat oven to 400°
Prepare cauliflower by cutting in half and then slicing through the head lengthwise making 1/2" thick slices of cauliflower (as you would if you were making cauliflower steaks)
Toss cauliflower with 2 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper, 1 tsp lemon zest.
Lay in a single layer on sheet tray. Roast for 5 minutes
Prepare shrimp by tossing with 1 tbsp olive oil, 1 clove crushed garlic, 2 tsp lemon zest, and a 1/4 tsp sea salt.
Remove cauliflower from oven after 5 minutes push to the side and add shrimp to the same sheet tray, making sure shrimp is in a single layer. Return to oven for an additional 8 minutes.
While shrimp and cauliflower are cooking prepare Meyer lemon salsa by dicing your Meyer lemon (SKIN ON) and tossing together with all remaining ingredients
Toss shrimp and cauliflower with salsa. Eat immediately or reserve in fridge for up to 4 days.