Dominican Cauliflower Asopao (Low-Carb Comfort in a Bowl)
When I was little, rainy days in the Bronx—or better yet, when we visited family in San Pedro—meant one thing: someone was in the kitchen making asopao. The smell of sofrito hitting the pot was like a warm hug from my abuela. It meant you were home, safe, and loved.
This version is a tribute to that feeling—but with a twist. It’s lighter, made with cauliflower rice instead of white rice, but still rich with that deep, soulful sazón that brings you right back to your roots. Dominican comfort food, made clean.
Ingredients:
1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp cup tomato paste
1 tsp of Floritza’s Flavor Sofrito Blend (no additives, just love)
1 tsp of Floritza’s Flavor Sofrito Para Sofreir (turned into a paste)
4 cups vegetable or seafood broth
3 cups cauliflower rice (fresh or frozen)
1/2 cup mixed veggies
Lime wedges, for serving
Marinate the shrimp: Toss the shrimp with the Floritza’s Flavor Sofrito Blend. Set aside while you build the base.
Sauté the base: In a large pot over medium heat, add olive oil and cook shrimp for about 3 minutes.
Flavor it up: Stir in tomato paste and sofrito paste to create a thickened caramelized base.
Simmer the broth: Pour in your broth and bring it to a gentle boil. Add in your veggies, then lower heat and let it simmer for 10 minutes.
Add the cauliflower rice: Stir in cauliflower rice and simmer another 5 minutes until tender but not mushy.
Serve: Ladle into bowls, top with fresh cilantro and a squeeze of lime. Close your eyes. Taste. That’s the island right there.
I created this version because I wanted to honor the soul of Dominican cooking, but also offer something that nourishes the body differently. We don’t have to choose between wellness and culture—we can have both. That’s what Floritza’s Flavor is all about.
Try this for your next rainy day. Or your next homesick day. Or just because you want to feel grounded. And let me know how it brings your memories to life.