February 22, 2016
Mild in flavor and color, cauliflower makes an ideal substitute for rice in grain-free cooking. Here, we’re using it as a base for a roasted salmon and sautéed veggies, and amping the flavor up with traditional Middle Eastern spices.
Yield: 1 serving
Active Time: 20 minutes
Total Time: 30 minutes
For the salmon
1 (6-ounce) piece salmon
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon Himalayan salt, divided
For the cauliflower rice
1/4 head cauliflower
1/2 medium yellow onion, very thinly sliced
5 cremini mushrooms, sliced
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/2 cup baby spinach
Zest of 1 lemon
1/2 cup mixed dill, mint, and parsley leaves, roughly chopped
Cook the salmon
Preheat oven to 425 degrees and line baking sheet with aluminum foil or parchment paper.
Place salmon filet skin side-down on baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon salt, then roast in oven, 10 to 12 minutes.
Make the cauliflower rice
De-stem cauliflower and break into florets, discarding as much stem as possible. Pulse in food processor until it resembles small grains of rice. Set aside.
Heat olive oil in a large skillet and add onions. Cook on high for 2 minutes, then turn heat down to low and cook, stirring occasionally, until caramelized, about 10 minutes. Add mushrooms and garlic and cook 2 minutes, then add cauliflower, cumin, allspice, cinnamon,1/4 teaspoon salt, and pepper. Cook 2 minutes. Turn off heat and stir in baby spinach. (The residual heat will wilt the spinach.)
Assemble the bowl
Remove from skillet, stir in lemon zest, dill, mint, and parsley and transfer to a small bowl. Top with salmon to serve.
Photo credit: Paul Delmont
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