Cook’s note: Cooked shrimp will only last in the fridge for 3 days, so if you want this meal to last 5 days you can freeze some of the raw shrimp until ready to use(make sure to thaw), or make 1 pound of shrimp then buy more when needed.

Pre-heat oven to 450 F and chop the cauliflower into large bite size florets, discard the stems. Place the cauliflower on a sheet tray and drizzle over 1 tablespoon of avocado oil, ¾ teaspoon salt, a few cracks of pepper, and the thyme(use ½ teaspoon if using dried thyme). Toss to combine and roast in the oven for 30-35 minutes, until well browned on all sides.

While the cauliflower is roasting, make the curry sauce by pre-heating a medium size pan over medium heat for 2 minutes. Add 2 teaspoons of oil to the pan along with the onions, ¼ teaspoon salt, a couple cracks pepper, and mix well. Cook for 8 minutes then add the ginger, chlies, and garlic. Cook for 3 minutes then add the curry powder and turmeric, mix well and cook for 1 minute, stirring often. Add the coconut milk, chicken stock, ¼ teaspoon of salt and bring to a boil then reduce to a simmer. Let simmer for 12 minutes, or until reduced by half and has a saucy consistency. Turn off the heat, add the lime juice and check for seasoning, you may need more lime juice. Stir in one tablespoon of coconut cream and then strain the sauce into a bowl so it’s silky and smooth.

Once the cauliflower is ready, place it in a medium size bowl and pour over just enough curry sauce to thoroughly coat. Add the raisins, walnuts, parsley, and the zest of half a lime. Toss well and check for seasoning.

To make the glaze for the shrimp pre-heat a small pot over medium heat for 2 minutes. Add 1 teaspoon of oil to the pan along the garlic and thyme, cook for 1 minute then add the orange juice and bring to a simmer. Cook for 10 minutes, or until the liquid has reduced by about half. Stir 1 teaspoon of tapioca starch together with 2 teaspoons of water and add that to the pan, stir well and cook another 2 minutes until the glaze has thickened up and is pourable. Remove from heat.

Serve the shrimp with the cauliflower and enjoy! Cooked shrimp will only last in the fridge for 3 days, so either freeze some or cook another batch later in the week. To reheat, thaw shrimp first and then warm in a 400 F oven for 6-8 minutes or toss in a hot pan for 1 minute. Cauliflower will last in the fridge for 5 days but can’t be frozen. Re-heat in a 400 F oven for 10 minutes. If using the microwave cover open container with a wet paper towel and make sure not to overheat, or the food will dry out.