Slice cauliflower in half, save stems and leaves for soup, use rosettes, cut in slices, cover with 4 cups of milk, 4 Tsp of freshly ground black pepper, lid on, boil till soft, 20 minutes, mash.

Add one cup of polenta to four cups of liquid, milk and mashed cauliflower rosettes. Boil till thick, 5 minutes. Make three polenta cakes the size of individual pizzas.

Make spicy avocado guacamole with ripe avocados, tomatoes, garlic, lime juice, relleno peppers, serano peppers, cilantro. Coat each polenta cake with 2 Tbs avocado.

Make mild and chunky pico de gallo salsa with tomatoes, onions, mild peppers, lemon juice, cilantro, place one Tablespoon pico de gallo sauce on top of each layer of guacamole on the polenta cake.

Heat the dry cast iron skillet, lay the large cooked tiger shrimp down, sear, flip, sear, place on top of pico de gallo sauce on polenta cakes, serve.

For the soup, boil the stems and leaves till soft, 20 minutes. Puree in food processor. Add heavy cream, parmesan cheese, sliced celery, sliced carrot and chopped bacon. Bring to boil, simmer ten minutes. Bring to taste with freshly ground black pepper. Makes 4 meals. Serve.