Cauliflower Salmon Sauté
7.5g
Net Carbs
25.9g
Protein
21.4g
Fat
2.3g
Fiber
326
Calories
Cooking tip: Feel free to swap in frozen cauliflower rice in this recipe.
Ingredients:
- 1/2 tablespoon Chili Powder
- 16 ounces Canned Salmon
- 15 ounces Red Tomatoes (with Green Chilies, Canned)
- 1/4 teaspoon Cumin
- 3 cups Cauliflower
- 2 cloves Garlic
- 1 teaspoon Paprika
- 1/4 cup Cilantro (Coriander)
- 2 tablespoons Red Wine Vinegar
- 1/2 teaspoon Salt
- 1/4 cup chopped Onions
- 1/8 teaspoon Red or Cayenne Pepper
- 4 tablespoons Light Olive Oil
Directions:
Coarsely chop the cauliflower and add to a food processor. Process until finely chopped - like rice. Set aside.
- Dice the white onion and add to a medium skillet with 1 tablespoon of the oil for about 2 minutes until softened. Finely mince the garlic and add to the pan sauteing for 1 minutes then add the cauliflower and cook until it turns golden stirring constantly.
- Add the tomatoes (drain off most of the liquid first), chili powder, 1/2 teaspoon paprika, cumin and salt. Cook an additional 5-7 minutes. Coarsely chop the cilantro and fold in.
- In a small bowl, combine the remaining 3 tablespoons oil, vinegar, 1/2 teaspoon paprika, cayenne (if using) and season with salt and pepper. Whisk vigorously and toss with the cauliflower salad. Add grilled, poached or canned drained salmon. The sauté may be eaten warm immediately or chilled overnight and dressed and eaten the next day.
