I am really not one for food trends and fashions – by and large I eat what I like and let every bandwagon pass me by. However I can see that for 2105 the humble cauliflower will become my go to vegetable and a staple in the salad drawer. Cheap, versatile and adaptable, it also works very well as a lower calorie substitute for pasta and grains, making it an easy way to get those all important portions of #ExtraVeg into you.
If you concentrate about eating a little more of the good stuff like salmon, and you can forget about the bad stuff, and it makes sticking to a healthier eating plan less of a chore, hence my mantra for healthy eating “Eat a generous portion of (raw) vegetables with every meal whenever you can”.
Finely chopped cauliflower can be used in place of rice – I fried it with some onion, and then cooked with some stock for 8 minutes, and served with a piece of marinaded and steamed salmon a lighter meal, but still packed with flavour and both filling and warming for these dark, dank and cold days at the start of the New Year. This risotto is a comforting healthy food which will not make you feel deprived.
How do I quickly chop cauliflower to make cauliflower rice?
- Pulse in a food processor until it is cut into rice sized pieces or
- Water chop in a blender by breaking into florets, cover with water and then strain and dry the cauliflower rice by gently squeezing in a tea towel.
I made this dish in my REDMOND multicooker – but it is easily adaptable for conventional cooking.
If you loved this, try my Gluten Free Cauliflower Cheese!
Steamed Salmon with Cauliflower Risotto
For the Salmon
- 1 tbs toasted sesame oil
- 1 tbs tamari or soy sauce
- 1 tbs rice wine
- 1/2 tsp Tabasco or other chilli sauce
- 1/2 lemon - juiced
- 1/2 cm fresh ginger (grated)
- 1 clove garlic
- 2 salmon fillets
For the Cauliflower Risotto
- 1 tsp olive oil
- 1 small onion finely chopped
- ½ head cauliflower – chopped into rice sized pieces
- 1/2 cup vegetable stock
- remains of the salmon marinade
- Whisk all the marinade ingredients together and pour over the salmon. Cover and leave for 2 hours.
- Select the REDMOND Multicooker to FRY – VEGETABLES with a time of 10 minutes. Add the oil and onion then stir fry for 5 minutes. Add the cauliflower and cook for another few minutes.
- Press KEEP WARM/ CANCEL . Remove the cauliflower mixture and set to one side.
- Pour two large glasses of water into the bowl, add the steaming container and the salmon fillets. Close the lid. Select STEAM – FISH with a time of 20 minutes.
- minutes before the end of the programme, pour the water away, return the cauliflower mixture to the bowl, add the stock and the remains of the marinade and stir. Replace the steaming basket and add a handful of broccoli florets. Close the lid and cook to the end of the programme.
- Serve the salmon with the cauliflower risotto and broccoli with a slice of lemon, chilli and some fresh coriander.
This is a recipe commission for REDMOND, I also received a multicooker for review.