Dutch Lunch: Mouthwatering Cauliflower Rice Bowl with Smoked Salmon and Asparagus

Allergens

Fish (Smoked Salmon)

Ingredients

• 1 large head of cauliflower, grated or riced
• 8 oz smoked salmon, chopped into bite
• sized pieces
• 1 lb asparagus, trimmed and cut into 1
• inch pieces
• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
3. Stir in the grated cauliflower and cook for about 7 8 minutes, or until tender but not mushy, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside.
4. In a separate pan, sauté the asparagus pieces over medium heat for 3 4 minutes or until tender but still crisp. Season with salt and pepper to taste. Remove from heat and set aside.
5. To assemble the dish, divide the cooked cauliflower rice among 6 bowls. Top each bowl with an equal amount of sautéed asparagus and smoked salmon pieces.
6. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Chef’s Insight

To enhance the mouthfeel of this dish, consider adding a dash of freshly ground black pepper or a sprinkle of nutritional yeast on top before serving.

Notes

If fresh asparagus is not available, frozen or canned asparagus may be used as a substitute. However, adjust the cooking time accordingly.