Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

Salmon cauliflower rice bowls will be in your weekly recipe rotation after trying this flavor-filled dish with homemade tzatziki and green sauce!

These salmon cauliflower rice bowls are quickly becoming a staple in our house. It’s my version of Zoe’s Kitchen’s new Cauliflower Rice bowls… which I LOVE, but are just a tad bit too spicy for me.

Cauliflower rice nutrition benefits

Cauliflower Rice is great for upping the fiber content of your meals, as well as for stabilizing blood sugars, and preventing blood sugar spikes. 

Packed with vitamin C, and other essential nutrients, cauliflower rice may reduce the risk of heart disease. 

 Additionally, the fiber in cauliflower supports digestive health and helps keep you full!

Why choose Norwegian salmon?

With its rich, buttery texture, Norwegian salmon is an excellent protein option for my salmon cauliflower rice bowl.   Norwegian Salmon is a light and versatile protein, complimenting most side dishes and veggies. 

If you’re unable to eat salmon, do not worry. Pair your choice of protein with the cauliflower rice bowl and join in on the fun! 

What is tzatziki sauce?

Tzatziki sauce is a traditional Greek sauce made from yogurt, garlic, cucumber, dill, and a pinch of salt. 

 It can be a delicious appetizer dip, salad dressing, and sauce for most Mediterranean dishes like my Salmon Cauliflower Rice Bowl!

How do you make homemade tzatziki sauce?

My homemade tzatziki sauce is made by combining the strained diced cucumber with Greek yogurt, minced garlic, dill, fresh lemon juice, salt, and pepper. 

First, dice the cucumber and spread it flat on a cutting board or pan. Don’t forget to sprinkle the diced cucumber with salt to draw out the water, this helps give the sauce a creamy texture! Let the cucumber sit while you make the rest of the sauce. 

Combine the remaining tzatziki sauce ingredients such as the salt, plain Greek yogurt, lemon juice, minced garlic, dried dill, and black pepper in a bowl and mix to combine. 

Now, 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 until you’re ready to build the bowls. 

How do you make Mediterranean green sauce?

My Mediterranean green sauce is super easy to make using a food processor. Combine and process the kale, water, avocado oil, lemon juice, salt, medjool date paste, garlic, and spices for 1 minute. Be sure and scrape down the sides of the bowl half way through! Set sauce aside. 

Zoe’s kitchen cauliflower rice bowl

Compare my version of Salmon Cauliflower to Zoe’s and let me know what you think! 

More cauliflower rice dishes you will love

Be sure to try more of my simple but flavorful cauliflower recipes:

• Roasted Cauliflower with Thai Peanut Sauce 
• Mexican Riced Cauliflower 
• Low Carb Burrito Bowls

Mediterranean Cauliflower Rice Bowls with Norwegian Salmon

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Course: Main Course

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free

Servings: 4 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.

Nutrition

Serving: 1bowl | Calories: 495kcal | Carbohydrates: 16g | Protein: 50g | Fat: 27g | Saturated Fat: 7g | Fiber: 6g | Sugar: 9g

Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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