In a food processor add cauliflower head and pulse until you get very fine rice texture.
In a pan melt butter and add cauliflower rice, 3/4 cup stock, and heavy cream. Bring to a simmer and cook for 10-12 minutes until rice is soft in texture and most of the moisture is gone. Season with salt then remove from heat and cover.
In a skillet heat your olive oil and add shrimp and peppers. Cook for about 2-3 minutes. Add garlic, onion powder, salt and pepper, cayenne, cumin, and stock. Simmer for about another minute. Add lime juice and continue to simmer until shrimp are cook.
Place “grits” into a bowl and top with shrimp mixture. Serve and enjoy!
