Ingredients
- 2 Tbsp olive oil
- 1 Tbsp coconut aminos
- 1/2 lime
- 1/4 onion, chopped
- 2 Tbsp coconut oil
- 1/2 head cauliflower
- sea salt and pepper
- 2 oz smoked salmon, sliced into small pieces
- 1/2 avocado, thinly sliced
- 1/4 cucumber, thinly sliced
- 2 nori sheets, sliced into match sticks
- 2 spoonfuls tomato chunks (optional)
Directions
- Whisk together olive oil, coconut aminos, and lime juice in a small bowl until it emulsifies. Set aside.
- In a skillet, heat the coconut oil over medium heat
- When heated, add the onions and cook for 10 minutes or until they start to brown
- While the onions are cooking, add the cauliflower to a Nutribullet or food processor and “rice” it. Just do small pulses until it is finely chopped, NOT mashed. I did small batches and that seemed to work best.
- Add the cauliflower to the skillet and season with salt and pepper to taste, cook for 10 minutes
- Add the salmon
- Transfer to a serving bowl when heated
- Top with avocado, cucumber and sprinkle with nori
- Optional top with tomatoes
Very interesting recipe!! I’ve never heard about “coconut aminos”. Does it have effect on the taste of the dish?
Aki [Your Home for Homemade Japanese Food] (http://japanese-food.org)
Hi fravitch!
Coconut aminos is another one of those soy sauce substitutes, so that’s the general flavor. I like it better personally. I’ve tried liquid aminos as well, which has a smokier taste. Coconut aminos on the other hand has a duller taste, maybe even a little sweeter too, so it doesn’t affect the dish as much. You can find it near the soy sauces in the healthier section of the grocery store. I encourage you to play around with it and see what you can come up with.
Hopefully that helps!
Ashley
I love this idea!