Preheat oven to 400 F. Prepare a baking sheet lined with parchment paper.
Place cauliflower florets in a bowl with 1 tablespoon of extra virgin olive oil and sprinkle with pepper then transfer to the prepared baking sheet spreading into an even layer.
Roast at 400 F until tender.
Remove from the oven and transfer to a blender with almond milk, garlic and salt. Blend on high until smooth. Add extra milk as needed to reach desired consistency.
Prepare the shrimp by drying it well then transferring to a bowl.
Add the remaining one tablespoon of extra virgin olive oil with paprika. Mix together with the shrimp, coating them liberally.
Place the shrimp in a skillet and bring to medium heat. Sauté 3-4 minutes on both sides until translucent.
Serve shrimp immediately with roasted garlic cauliflower mash.
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