A cauliflower easily weighs in at a kilogram, so it’s not a very single-friendly vegetable. But it should be! It’s inexpensive, healthy and versatile! That’s why we’re kicking of a cauliflower-series with a couple of easy and varied dishes: 1 cauliflower, 3 recipes! In every recipe, I describe how to process the complete cauliflower for the 3 dishes. So you can start with any of the three recipes. If it’s your second or third cauliflower-escapade, just skip the intro ‘Processing the cauliflower’!
- Cauliflower couscous with salmon
- Cauliflower in cheese sauce, with sausage and potatoes
- Cauliflower soup with chorizo and toast
This recipe is a perfect lunch for the summer. We’re using frozen salmon steaks you can find in any supermarket at a great price. You don’t even have to defrost them! In short: it’s as easy as falling off a log. 😉
Salmon with cauliflower couscous
Processing the cauliflower (10 minutes)
Put the cauliflower upside down on a cutting board and cut off the green foliage. Cut the ‘roses’ from the main stem. Try to keep them as big as possible. About ⅓ of these (± 250-300 gr) will be used in the recipe ‘Cauliflower in cheese sauce’.
Cut the stems from the other roses. We’re making a couscous, so we want to make tiny kernels.* You don’t have to cut all the way down to the stems. If the pieces get too big, move on to the next rose. Keep going until you have a big helping of couscous (± 200-250 gr). We’ll use the stems to make the cauliflower soup (± 350-400 gr).
Spread the cauliflower couscous on a plate and add the salmon steak on top.
Cut 2 big discs from the lemon and add them on top of the salmon steak. They should fully cover the salmon.
Season with pepper and salt. Sprinkle 1 tablespoon of oil over the both the salmon steak as well as the couscous.
Cover the plate with some plastic foil, fit for the microwave oven, or cover it with another plate (upside down). Make sure everything’s covered, so the salmon and the couscous can cook in their own steam.
Cook in the microwave oven for about 8 minutes, using the speed key or at the highest setting.
Check to see if the salmon is done. To be clear: it can be a bit rare, but not cold or frozen. If need be, cook it for another 1 or 2 minutes.
Serve a crisp salad or some bread alongside.
* If you have a food processor with an S-knife, cauliflower couscous is even easier to make. Add ⅓ of the cauliflower roses to the food processor, stems and all, and chop finely. Done!
** I like my salmon moist and a bit rare at its center. But that’s a matter of preference. If you like your fish well done, just cook it a bit more in the microwave oven.
Tip: This recipe is perfect for a quick and light lunch. You can always spice things up by adding potatoes, rice or actual couscous!
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Valerie’s kitchen is being remodelled, so she only has a microwave to cook with, so this recipe’s a godsend! 🙂 She feared the couscous would be dry, but the cauliflower turned out nice and juicy! Tip: Valerie threw in some cubes of yellow bell pepper, which paired up nicely with the couscous!
Kobus was clearing out his freezer to prepare going on vacation. He had some prawns left from the slurpy soup and used them instead of salmon. And because he didn’t want to throw out half a lemon, he used an entire one to cover the couscous. He really liked it, but, even though he’s a lemon aficionado, next time he’ll stick to just two discs. 🙂
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Have fun cooking and… bon appétit! 🙂