Place cauliflower florets into food processor and pulse into it becomes "cauliflower rice". Some florets might not pulse, so just removed the "rice" and re-pulse the florets that are left.

In a large saute pan, heat the olive oil and add the cauliflower, stirring and cooking for 5 minutes. Add the coconut milk or almond milk, reduce the heat and cook for ten more minutes.

In the meantime, season the shrimp with cajun seasoning and salt & pepper. Saute in a separate pan until pink and cooked through.

To serve, place cheesy cauliflower "grits" in a bowl and top with cajun shrimp. A sprinkling of fresh parsley and you're ready to eat!