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Indian spiced cauliflower pilaf with salmon
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Savor flavorful cauliflower rice as a nutritious, delicious rice substitute.
Ingredients:
  • 1 head (about 700g) cauliflower, cut into florets
  • 25ml coconut oil, melted
  • 1 tsp cumin seeds
  • 1/2 tsp brown mustard seeds
  • 1/2 cinnamon stick
  • 3 garlic cloves, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 fresh long red chilli, thinly sliced
  • 1 tsp ground turmeric
  • 3/4 tsp garam masala
  • 40.00 gm water
  • 2 (about 500g) salmon fillets
  • 100g baby spinach leaves
  • No-fat Greek yoghurt, optional, to serve
  • Baby coriander leaves, to serve
Instructions:
  • Pulse cauliflower in a food processor until chopped. Heat oil in a frying pan over medium-low heat. Sauté cumin, mustard seeds, and cinnamon for 1 minute until fragrant. Add onion and cook until soft for about 3 minutes. Add garlic, ginger, and chili; cook for 2 minutes. Sprinkle turmeric and garam masala; cook for 1 minute. Stir in cauliflower, season, and cook for 2 minutes. Lower heat, add water, cover, and cook for 6 minutes until tender, stirring occasionally.
  • Drizzle salmon with the remaining oil and season it. Heat a non-stick frying pan over medium heat. Cook the salmon by turning it for 6 minutes for medium doneness, or until it reaches your desired level of doneness. Let it rest for 3 minutes, then flake it.
  • Stir in the spinach to the cauliflower mixture and cook for 2 minutes until just wilted. Divide into bowls and garnish with salmon, yogurt, and coriander.

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