It’s been almost a year since I added to the food project or photographed any recipes. Here’s a nice introduction to fall and a quick, healthy way to eat.
The Cauliflower Mash
Take one head of cauliflower, break it into florets and steam over medium-high heat for about 8 minutes along with one large clove of garlic sliced in two. Make sure not to overcook. Stick a fork in the larger florets and make sure you can insert the fork all the way, but it’s not so soft that it breaks apart. Drain in a colander and let cool for a couple of minutes.
In a quality blender, mix the cauliflower and garlic, sea salt and pepper to taste, 1 teaspoon of parmesan cheese, 1 teaspoon of coconut oil (if you have it) and start with 1/2 cup of milk. (I use almond milk).
Careful to start out in a low quantity with the milk. The mash can get runny fast because of the high amount of water the cauliflower stores, which is released during blending. I start with 1/2 a cup and add if the blender is churning. Blend everything until smooth and top with capers.
Marinate in fresh-squeezed lemon juice, salt and pepper for about an hour. Drape over tin foil and close the foil.
Meanwhile, prep the broccoli and carrots
Rinse about 2-3 cups of broccoli stems, florets and 3 carrots cut lengthwise. Steam for 5 minutes, drain and then scatter over tin foil or on a roasting pan. Drizzle a high quality oil (I use safflower), sprinkle with sea salt and also drizzle some balsamic vinegar.
Coat each piece of vegetable well and roast over high heat in the oven for 5 minutes. Remove from heat, turn each piece over with a utensil and pop back in the oven for another 5 minutes.
Back to the Salmon
While the vegetables are roasting, put the salmon in on the second rack. Leave it in during the entire 10 minutes if you like your salmon extra rare.
Otherwise, remove the salmon after 5 minutes and uncover it. Then broil on high for another 5 minutes.
Sockeye salmon is very finicky. You can easily dry it out. Don’t be afraid to keep checking it.
When everything is done, you can dice some fresh basil and plate the salmon with it. You can also serve it over a nice salad (I used a mix of spring and kale) and drizzle with EVOO.