Creamy Cauliflower Mash with Paprika Garlic Shrimp and Sauteed Spinach

1. Pour chicken stock into inner steel pot of pressure cooker.
2. Place trivet then steamer basket into the pressure cooker; add cauliflower and 3 cloves garlic.
3. Lock pressure cooker lid onto place and set steam vent to sealing. Set pressure cooker to Steam and steam for 10 minutes. Press Cancel.
4. Set steam vent to Venting to quickly release pressure. Allow the cauliflower to rest with lid open for 5 minutes.
5. Season shrimp with paprika in a bowl.
6. Transfer cauliflower and garlic to a large bowl and mash with a potato masher or fork until mixture reaches desired texture.
7. Stir 3/4 cup Parmesan cheese and 1 1/2 tablespoons olive oil into cauliflower; season with salt and black pepper.
8. Add remaining 1 1/2 tablespoons olive oil and chopped garlic to the inner steel pot of pressure cooker (it's okay if some of the chicken stock is remaining), and set Sauté mode on High.
9. Add shrimp to pressure cooker and sauté until slightly brown and fully cooked through, 2 to 3 minutes per side.
10. Remove shrimp from pot and transfer to a large plate.
11. Add spinach to pressure cooker and sauté until slightly wilted, about 10 seconds. Press Cancel.
12. Spoon cauliflower mash into bowls and top with shrimp and sautéed spinach; garnish with additional Parmesan cheese and red pepper flakes.

Mealthy Tip: Substitute 1 tablespoon jerk seasoning for paprika to add a little bit of a kick to the flavor profile. Use a vegan Parmesan cheese to make non-dairy. Skip Parmesan cheese to make this a Whole30 and paleo-friendly meal.