Cauliflower a go-go! 

Hello everyone and Happy Monday to you all. 

This week is going to be all about the humble cauliflower. Since going on a low carbohydrate, ketogenic diet,  I have been in search of what I can do to bulk out my meals. Without losing the taste. Cauliflower is very low in carbohydrates, it has about 5g per 100g (basically 5g In a large cauliflower). It’s so versatile and delicious too.

Tonight I’m making cauliflower rice to go with some beautiful sockeye salmon. I serve it on a tomato broth. It’s so simple and tasty and I think it beats regular rice any day of the week. 

WILD SALMON SERVED WITH CAULIFLOWER RICE & A TOMATO BROTH

INGREDIENTS 

1 Large cauliflower (washed and broken into flourettes)

2 Sockeye salmon fillets

1 tbsp Coconut oil

1 Red onion

1 red bell pepper (they are much sweeter than the other peppers)

1 Courgette

A large bunch of fresh dill

2 tsp mixed herbs (herbs de Provence)

Salt and pepper to taste

Tomato Broth

1 carton chopped tomatoes (approx 400g)

1 pint vegetable stock

1 tsp hot chilli powder

2 tsp mixed herbs (herbs de Provence)

1 small red onion

Salt and pepper

METHOD

First of all you want to make the tomato broth. You want it to cook for as long as possible really.

Chop the onion and fry off for 5 mins in the coconut oil. Add the tomatoes,herbs, spices and stock and bring to the boil. Then simmer on a medium to high heat for about 30 minutes. You want a nice thick consistency.

Whilst the broth is simmering, blitz your cauliflower in a food processor until it looks like the size of rice.



Pop the cauliflower to one side and fry the onion, red pepper and courgette in the coconut oil for about 10 mins. Add the herbs, salt and pepper and then add the cauliflower. I usually add a bit more coconut oil at this point, as the cauliflower absorbs it very quickly. Stirring from time to time, cook the rice for about 20 mins. Keep tasting, sometimes you do need to add more salt.

About 10 mins before serving, cook your salmon. I like to Pan fry mine in coconut oil, salt, pepper and dill.

Make sure your pan is hot and place the fish in your pan, skin side first. I like my salmon medium rare, so I just sear both sides, for about 4 minutes.

Let your fish rest and then serve up your tomato broth and cauliflower rice. Place the fish on top and sprinkle with dill. Season to taste.

It really is a delicious way of cooking cauliflower. You can basically add anything to it herb wise. Perk it up with chilli and coriander, or just toss it in butter. Gorgeous!

Let me know what you think and post some of your creations on here or Instagram:)

Watch out for some more cauli-tastic recipes this week.

Take care, Cx

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s