[Foodie Friday Recipe] Keto Salmon & Cauliflower Rice Bowl

Rose S. | June 7, 2019 | Clean & Healthy Eating, Real Food Recipes

This Keto-friendly salmon & cauliflower rice bowl recipe makes a great light, fresh, and healthy summer meal!

If you’re following the Keto Diet, preparing meals can be fun (you get to eat lots of tasty fats!), but it can also sometimes be challenging (cutting out grain can be difficult). Finding tasty substitutes for high-carb grains can make things a lot easier on you. For example, cauliflower “rice” makes an excellent low-carb substitute for white or brown rice, and its mild flavor means it goes with pretty much any type of cuisine. (Personally, I especially love it with Asian flavors like sesame oil, and it also lends itself well to curries.)

In this tasty Keto (and Paleo)-friendly recipe, riced cauliflower makes a great base for roasted salmon and sauteed veggies, while Middle Eastern spices add a flavorful kick. Plus – you’ll have dinner on the table in under an hour!

Roasted Salmon and Cauliflower Rice Bowl

Yield: 1 serving
Active Time: 20 minutes
Total Time: 30 minutes

Ingredients:

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

Instructions:

1.) 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.

2.) 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.)

3.) 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.