Steam the cauliflower, using frozen steamable bags if preferred. Blend the steamed cauliflower with roasted red peppers, broth, cottage cheese, cream cheese, 2 tsp. of the salt, and garlic powder until smooth. Set the mixture aside.

Heat a Dutch oven or heavy-bottomed skillet over medium-high heat with a tablespoon of olive oil. Once the pan is hot, add the shrimp in a single layer (you may need to do this in two batches). Season with remaining 2 tsp. of salt, oregano, and pepper. Cook the shrimp for 1–2 minutes until they turn pink and opaque. Remove from the pan.

In the same pan, add another tablespoon of olive oil (or you can use butter!), cherry tomatoes and an extra pinch of salt, along with the white wine. Allow the wine to sizzle and deglaze the pan, scraping up any browned bits. Cover the pan and let the tomatoes cook for a minute. Add the garlic and red pepper flakes and cook for an additional minute, stirring to prevent burning.

Pour the cauliflower cream sauce from the blender into the pan and mix well with the tomatoes and garlic. Stir in the spinach and basil, letting them wilt down for a minute. Return the cooked shrimp to the pan and turn off the heat. Top with shaved parmesan and additional fresh basil.

Serve the shrimp and cauliflower sauce over your choice of pasta, rice, spaghetti squash, or zoodles!