Recipes Ingredients Seafood Recipes Shrimp Recipes Curried Shrimp and Cauliflower 3.7 (34) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 12 mins Total Time: 25 mins Servings: 4 Ingredients 2 tablespoons vegetable oil 1 small yellow onion, thinly sliced 2 cloves garlic, minced 1 tablespoon minced peeled fresh ginger 2 teaspoons curry powder 4 cups cauliflower florets ¾ cups chicken broth 1 pound large shrimp, peeled and deveined Coarse salt White rice, for serving Directions Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning. Bryan Gardner Print