Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3–4 minutes until it becomes translucent.
Stir in the minced garlic and ground cumin, and cook for another minute until fragrant.
Add the cauliflower florets to the pot, stirring well to coat them in the spices, and cook for approximately 5 minutes.
Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 10 minutes, or until the cauliflower is tender.
Add the shrimp to the pot and cook for an additional 3–5 minutes until they are pink and opaque, being careful not to overcook them.
Stir in the chopped lettuce and lime juice, cooking just until the lettuce has wilted.
Season the stew with salt and cracked black pepper to taste.
Ladle the stew into bowls and garnish with fresh cilantro before serving. Enjoy it hot!
