Do you love cauliflower and salmon and pie? If so you are going to go ga ga over this recipe. It was so easy and all of the ingredients are from Trader Joe’s. Not only is this dish EASY it is very tasty and a guarantee to be a hit in your house. Mike literally would have had the whole pie had I not taken his fork away lol. If you are not a salmon fan then try chicken or maybe roasted vegetables. Do not get to worried about what cheese you use either. My favorite is Parmesan or goat feta. I sometimes do a combination of the both of them. I do not think this would taste good with a cheddar cheese though. Stick with mostly the hard white cheese and the maybe some feta. This whole thing can be whipped up and on the table in 30 minutes. Toss a green salad, pour a glass of vino and you have yourself a beautiful and eat clean meal.
This is a very simple recipe and one you can really play around with so do not get caught up in the details. If you want more cheese then add it, if you want to add in chopped vegetables then go for it. I have tried this so many ways and it has never come out bad. The key is do not mess with the egg and cauliflower amounts, they are the base of the recipe.
Cauliflower Salmon Pie- Serving size is 6 slices. Cook time is 20-30 minutes depending on your oven
3 cups of Trader Joes organic cauliflower rice- If you do not have this you can make your own by grating a large head of cauliflower in your food processor
1/4 cup grated Parmesan cheese
1/4 cup crumbled goat feta or regular feta
2 tablespoons Trader Joe’s pesto sauce- You can make your own as well. The Trader Joes stuff is where the hummus is located
2 wild salmon filets- I use Trader Joes Wild Coho- Cook this first by its own. I cook mine about 10 minutes then let the rest of the cooking happen when it is in the pie.
Season to your liking
Preheat your oven to 375 degrees. Place the cauliflower rice in a bowl and microwave for 4 minutes. If you do not want to use a microwave you can steam it. Once it is done set it aside so it can cool for a few moments. Place your eggs, cheese, salmon, salt/pepper and pesto into a large mixing bowl or your food processor. Once the cauliflower rice is a little cooler fold it into the bowl and mix well.
Spray a 9.5 inch pie pan and slowly add the mixture to the pan. Pat the mixture down with the back of a spoon so it is all compacted into the pan. Next take a CLEAN dish rag or a paper towel and blot the top of the pie. Cauliflower tends to have a lot of excess water so it is nice to absorb a little of it before it goes in the oven.
Place the pie tin in the oven for 20-30 minutes. I like mine golden and crunchy so I tend to leave it in for 30 minutes. Let it cool a little before you slice it or it will fall apart. If you want it to be extra crunchy on top you can brush some ghee on top then put it in under the broiler for a few minutes. Before I serve it I will top the slices off with some tomatoes or avocado.
This is yummy stuff. You can eat it cold the next day as well 🙂 Enjoy. If you make it I would love you to leave a review or comment.