Cajun Salmon and Cauliflower Risotto
Serves 215 mins prep30 mins cook
A flavorful Cajun Salmon seared with spices, served with a creamy dairy-free cauliflower risotto using coconut milk and garlic. This dish is Whole30 and keto approved, perfect for a nutritious meal.
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Instructions
1: Season the salmon with salt, pepper, paprika, onion powder, thyme, and cayenne. 2: Sear the salmon for 3 minutes on each side over medium heat. 3: Steam the broccolini and drizzle with olive oil and vegan Parmesan. 4: In a pot, combine frozen cauliflower rice, coconut milk, bouillon, water, minced garlic, salt, pepper, and garlic powder. 5: Bring the mixture to a boil, then reduce the heat to medium-low and allow to cook for about 10 minutes until the liquid is absorbed. 6: Stir in tahini and mix well. Optionally, add ghee or butter.View original recipe