Mary Ellen Phipps

Mary Ellen is the founder of Milk & Honey Nutrition and a Registered Dietitian Nutritionist (RDN)

Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

Name: Mediterranean Cauliflower Rice Bowls with Norwegian Salmon
Ingredients: 4- 6 oz. salmon filets (we get our fish from here); 2 16 oz. bags of frozen cauliflower rice; Juice from 1 lemon; 1/4 tsp salt; 1/2 cucumber (diced); Salt; 1 cup plain greek yogurt; Juice from another 1/2 lemon; 1 Tbsp minced garlic; 1 Tbsp dried dill; 1/4 tsp black pepper; 4 cups finely chopped kale; 2 Tbsp water; 2 Tbsp avocado oil; Juice from another 1/2 lemon; 1/2 tsp salt; 1 1/2 tsp medjool date paste; 1/4 tsp cumin; 1/4 tsp coriander; 1/4 tsp cardamom; 1 Tbsp minced garlic; 1 cup feta cheese crumbles; Sliced Cucumber

Jump to Recipe Print Recipe

These cauliflower rice bowls are quickly becoming a staple in our house. (It’s my version of Zoe’s Kitchen’s new Cauli Rice bowls… which I LOVE, but are just a tad bit too spicy for me.) Cauliflower rice is great for upping the fiber content of your meals, as well as for stabilizing blood sugars and preventing blodd sugar spikes.

Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

Print Recipe Pin Recipe

Rate this recipe!

0 from 0 votes

Course: Main Course

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free

Servings: bowls

Carbohydrates: 16g

Ingredients

4- 6 oz. salmon filets (we get our fish from here)
2 16 oz. bags of frozen cauliflower rice
Juice from 1 lemon
1/4 tsp salt

Tzatziki sauce:

1/2 cucumber diced
Salt
1 cup plain greek yogurt
Juice from another 1/2 lemon
1 Tbsp minced garlic
1 Tbsp dried dill
1/4 tsp black pepper

Green sauce:

4 cups finely chopped kale
2 Tbsp water
2 Tbsp avocado oil
Juice from another 1/2 lemon
1/2 tsp salt
1 1/2 tsp medjool date paste
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cardamom
1 Tbsp minced garlic

For topping:

1 cup feta cheese crumbles
Sliced Cucumber

Instructions

Preheat your oven to 400 degrees. Spray salmon filets with avocado oil and sprinkle with salt and pepper. Bake for 10-12 minutes. While the fish is baking…

For cauliflower rice:

Cook according to package intructions. Toss cooked cauliflower rice in lemon juice and salt. Place the cauliflower rice in the refrigerator to chill.

For Tzatziki sauce:

Dice the cucumber and then spread it flat (either on a cutting board or pan). Sprinkle it with salt to draw out the water. Let it sit while you make the rest of the sauce. Combine the remaining tzatziki sauce ingredients in a bowl and mix to combine. Return to the cucumber. Add the pieces to a cheesecloth bag (I used a nut-milk bag) or mesh strainer and squeeze as much water out of the cucumber as you can, making them as dry as possible. Add the dried cucumber to the sauce and mix to combine. Set sauce aside in the refrigerator.

For green sauce:

Combine all of the green sauce ingredients in a food processor and process for about 1 minute, scraping down the sides of the bowl half way through. Set sauce aside.

To build the bowl:

Divide the cooked and chilled riced cauliflower into four bowls. Then divide the green sauce and tzatziki sauce between the bowls. Add 1/4 cup crumbled feta cheese to each bowl, along with extra sliced cucumbers. Top each bowl off with the baked salmon (or another choice of protein) and enjoy!

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.