Shrimp and Cauliflower "Grits" with Scallions

Ingredients

• 1 large head cauliflower (about 2 lb), cut into florets
• 4 tbsp butter, divided
• 4 scallions, thinly sliced, whites and greens kept separate
• 4 cloves garlic, minced, divided
• 3/4 tsp fine sea salt, divided
• 3/4 cup whole milk
• 1/2 cup chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
• 3/4 cup (3 oz) sharp cheddar, shredded from a block
• 1/2 tsp black pepper, divided
• 1 1/4 lb large raw shrimp, peeled and deveined
• 1 tsp sweet paprika
• a pinch of cayenne
• 1 tbsp avocado oil
• 1 tbsp fresh lemon juice
• 2 tbsp water

Instructions

1. Chop the cauliflower: Pulse the florets in a food processor in two batches, in one-second bursts, until they look like coarse grits, with no pieces bigger than a lentil. Stop before it turns to mush; the small pieces are what give the dish its grits texture. A box grater works too.
2. Soften it in butter: Melt 2 tablespoons of the butter in a wide saucepan over medium heat. Add the scallion whites and half the garlic and cook for 1 minute, then add the cauliflower and 1/2 teaspoon of the salt. Cook, stirring often, for 5 minutes, until it smells sweet and loses its raw edge. This cooks off some of the cauliflower's water so the grits turn out creamy instead of soupy.
3. Simmer: Pour in the milk and broth, bring to a gentle simmer, and cook uncovered for 12 to 15 minutes, stirring every few minutes, until the cauliflower is very tender and most of the liquid is absorbed. Keep the heat low so the milk never boils hard and scorches on the bottom.
4. Make it creamy: Take the saucepan off the heat and mash about a third of the cauliflower against the side with a potato masher or the back of a spoon, until the mixture turns thick and creamy around the remaining pieces. Stir in the cheddar, 1 tablespoon of the butter, and 1/4 teaspoon of the pepper. Cheese melts smoothly off the heat, while a pan that is still bubbling turns it stringy and oily. Cover to keep warm.
5. Season the shrimp: Pat the shrimp very dry with paper towels and toss them with the paprika, cayenne, the remaining 1/4 teaspoon of salt, and the remaining pepper. Dry shrimp sear; wet shrimp steam.
6. Sear the shrimp: Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 1 1/2 to 2 minutes a side, until pink, curled into a loose C, and opaque all the way through, 145°F (63°C). Work in two batches if they do not fit in one layer, and move them to a plate as they finish.
7. Make the pan sauce: Lower the heat to medium, add the remaining tablespoon of butter and the rest of the garlic, and stir for 30 seconds, until fragrant. Add the lemon juice and water and scrape up the browned spices from the pan. Return the shrimp and any juices to the skillet and toss to coat.
8. Serve: Spoon the cauliflower grits into shallow bowls, top with the shrimp and their pan sauce, and scatter the scallion greens over everything.