Cauliflower "Risotto" w/ Salmon & Asparagus
Updated: May 14, 2021
First off, I want to apologize to all Italians out there. I mean no disrespect.
I can see how this can be confusing. So, is it risotto, or is it not? Well how I see it is, this dish is cooked using the risotto method but using "cauliflower rice" instead of the traditional arborio. Sometimes, when you are trying to eat clean, you have to trick your mind into thinking one thing and then doing a quick switch-a-roo. On the plus side, you can have a bigger portion without wanting to a nap after. Silver lining.
“Cutting out the carbs does not mean cutting out the flavour”
The All-Purpose Butter really helps elevate this dish. The combination of fresh tarragon, dill, parsley, thyme, sage goes really well with the salmon and asparagus here. The lemon zest and juice in the butter adds a nice brightness to the dish.
Folded the All-Purpose butter into the cauliflower rice off the heat right before it's cooked. That way the bright green specks of herbs can run throughout the cauliflower.
Another way to plate this dish is to sear the salmon then placed onto the "risotto". Top the All-Purpose butter right onto the warm salmon and watch it nappé (french cooking term: the act of coating a food) over your dish.
Replace fresh salmon for fresh steelhead trout or even folding a couple slices of smoked salmon will be equally as tasty.
Substitute asparagus for any vegetables. Green beans, colourful bell peppers, fresh corn, wilted spinach, more fresh herbs, salad greens....literally anything. The addition of vegetables is really encourage because the cauliflower lacks a bit of colour and texture. So adding something else to the rice will help with the eating experience.