Salmon Cauliflower Casserole
- Number of Servings: 5
Ingredients
3 cups Cauliflower "rice" (shredded cauliflower) measured cooked1 14.75-oz. can Chicken of the Sea canned Pink Salmon 1/2 cup, chopped Onions, raw 1/2 cup chopped Celery, raw1/2 cup, grated Carrots, raw 2 tablespoons oil (olive, coconut, palm, butter, etc...)1/4 cup minced fresh Parsley 1 tsp Seitenbacher Vegetable Broth & Seasoning 1/2 cup Aroy-D Coconut Milk, full fat, canned
Preheat oven to 350. Grease a casserole dish.
Shred and cook some cauliflower (see cauliflower rice recipes). Measure out 3 cups. Add to a large mixing bowl.
Heat your choice of oil over medium-low heat and add the onions, celery, and carrots. Cover and let simmer in the oil until as tender as you like.
Drain the salmon and put it on a plate. Mash thoroughly with a fork, mixing in the skin and bones. Add to the bowl with the cauliflower rice. When the veggies are done, add them to the bowl along with the veggie broth seasoning powder, parsley, and coconut milk. Mix thoroughly.
Spoon into the prepared casserole dish. Cover and bake for 30 minutes at 350.
Serving Size: Makes 5 cups total, so five 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANTIOCHIA.
Shred and cook some cauliflower (see cauliflower rice recipes). Measure out 3 cups. Add to a large mixing bowl.
Heat your choice of oil over medium-low heat and add the onions, celery, and carrots. Cover and let simmer in the oil until as tender as you like.
Drain the salmon and put it on a plate. Mash thoroughly with a fork, mixing in the skin and bones. Add to the bowl with the cauliflower rice. When the veggies are done, add them to the bowl along with the veggie broth seasoning powder, parsley, and coconut milk. Mix thoroughly.
Spoon into the prepared casserole dish. Cover and bake for 30 minutes at 350.
Serving Size: Makes 5 cups total, so five 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 231.3
- Total Fat: 15.6 g
- Cholesterol: 53.1 mg
- Sodium: 422.6 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.4 g
- Protein: 18.4 g
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