1. Working in batches of three, add cauliflower florets to a food processor and pulse until mixture resembles rice, 5 to 8 pulses; set aside.

2. Pat shrimp dry with paper towels. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 5 minutes. Transfer to a plate and set aside.

3. Add 1 teaspoon vegetable oil to skillet along with garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Reduce heat to medium. Add cauliflower, scallion whites, bell pepper, and cashews to skillet and cook, stirring occasionally, until cauliflower is softened, about 5 minutes.

4. Stir in soy sauce and sesame oil. Push mixture to side and add remaining 1 teaspoon vegetable oil. Add egg and scramble.

5. Return shrimp to skillet, stir to combine, and season with salt and pepper to taste. Spoon into bowls, sprinkle evenly with scallion greens and cilantro, and serve with hot sauce and more soy sauce on the side.

Source: Hannaford fresh Magazine, September - October 2017