“Exotic Malaysian Keto Brunch: Laksa-Inspired Cauliflower Fried Rice with Smoked Salmon”

Allergens

Fish (from smoked salmon)

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups cooked smoked salmon, skin removed
• 4 large eggs, beaten
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1
• inch piece fresh ginger, grated
• 1/2 cup cilantro leaves, chopped
• 1/4 cup green onions, sliced
• 1 tbsp tapioca flour
• Salt and pepper, to taste

Instructions

1. In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
2. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and cook until fragrant and softened, about 3 minutes.
3. Stir in the cauliflower rice and cook for 4 5 minutes, or until tender but not mushy.
4. In a separate pan, cook the beaten eggs over medium heat, stirring occasionally, until scrambled and set. Set aside.
5. Combine the tapioca flour with 2 tablespoons of water to form a slurry. Add this to the cauliflower rice mixture, stirring continuously until well combined.
6. Season with salt and pepper to taste, then remove from heat.
7. Divide the cooked cauliflower rice among four plates, and top each serving with an even layer of smoked salmon.
8. Spoon the scrambled eggs over the salmon, and garnish with chopped cilantro and green onions.
9. Serve immediately, and enjoy your flavorful and satisfying Malaysian Keto Brunch!

Chef’s Insight

The key to this dish is balancing flavors and textures. Be sure to cook the cauliflower rice until tender but not mushy, and season to taste with salt and pepper.

Notes

Feel free to adjust the seasoning to your preference, and experiment with different proteins for a personalized brunch experience.