Cauliflower Salmon Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 405.4
- Total Fat: 24.3 g
- Cholesterol: 99.8 mg
- Sodium: 394.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.1 g
- Protein: 30.7 g
View full nutritional breakdown of Cauliflower Salmon Bake calories by ingredient
Introduction
A low carb, but fairly high fat, version of my lower calorie Salmon Cauliflower Bake,Can be made ahead and reheated.
The carbs could be reduced even further by replacing the milk with 1 1/2 cup milk and 1 1/2 cup chicken stock. A low carb, but fairly high fat, version of my lower calorie Salmon Cauliflower Bake,
Can be made ahead and reheated.
The carbs could be reduced even further by replacing the milk with 1 1/2 cup milk and 1 1/2 cup chicken stock.
Number of Servings: 6
Ingredients
-
500g (1lb ) cauliflower, steamed and well drained
1 leek, ends trimmed, washed and thinly sliced
1 tsp olive oil
2 Tbs butter
2 Tbs wholemeal flour
3 cup milk
2 cup shredded tasty cheese
440g can pink salmon, drained and flaked into large pieces
2 tsp lemon rind, finely grated
1 tsp mustard
2 Tbs fresh parsley, finely chopped
Directions
Preheat oven 180C
Steam cauliflower, drain very well
Put oil into large pan, add sliced leek and cook gently until softened - 4 - 5 min
Remove leek from pan
Add butter to pan and when melted add flour and stir well. Cook 30 sec.
Remove pan from heat and gradually add milk, stirring all the time.
Put pan back on heat and cook, stirring all the time until the sauce boils and thickens.
Stir in the lemon rind, mustard, 1/2 cheese, and leek, Stir until combined.
Gently stir in well drained cauliflower and salmon.
Pour into an ovenproof dish. Sprinkle with the rest of the cheese combined with the parsley.
Cook in oven 35 - 45 min until browned and bubbling hot through.
Serves 6
Steam cauliflower, drain very well
Put oil into large pan, add sliced leek and cook gently until softened - 4 - 5 min
Remove leek from pan
Add butter to pan and when melted add flour and stir well. Cook 30 sec.
Remove pan from heat and gradually add milk, stirring all the time.
Put pan back on heat and cook, stirring all the time until the sauce boils and thickens.
Stir in the lemon rind, mustard, 1/2 cheese, and leek, Stir until combined.
Gently stir in well drained cauliflower and salmon.
Pour into an ovenproof dish. Sprinkle with the rest of the cheese combined with the parsley.
Cook in oven 35 - 45 min until browned and bubbling hot through.
Serves 6
