I’m a big fan of whole grains, but they can easily become heavy — even the healthy ones. I’m offering a lighter, lower calorie and lower carbohydrate option for Passover meals this year.
I love cauliflower as a stand-in for potatoes and rice. Not only is it delicious, it’s now incredibly easy to find already riced. And who can’t use a time saver in the kitchen? Frozen riced cauliflower works better than fresh, because there is already some water in the cauliflower and it helps the vegetable to cook more evenly.
I love how these dishes come together in color, taste and texture. The sweet and crunchy aspects of the broccoli play off the creamy cauliflower and punchy salmon.
SIMPLE LEMON SALMON
Ingredients:
4 6-ounce salmon portions
Salt and pepper
2 tablespoons olive oil
2 lemons, juiced
1 lemon, sliced
Directions:
1. Preheat oven to 400 F., place sheet pan in the oven to heat.
2. Whisk olive oil and lemon.
3. Season salmon with salt and pepper. Brush salmon with half of the lemon mixture.
4. Place salmon skin side down on the hot sheet pan, roast until cooked to your liking, or about 8-10 minutes.
5. Serve salmon by topping the fish with the remaining oil mixture and sliced lemon.
SEARED MUSHROOM CAULIFLOWER RISOTTO
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
10 cloves garlic, peeled and chopped
4 cups frozen riced cauliflower
1/2 cup dry white wine
2 cups water or more
1/3 cup shredded Parmesan cheese
1 lemon, juiced
1 pint crimini mushrooms, quartered
1 tablespoon olive oil
Salt to taste
Directions:
1. Sauté onions and garlic over low heat until cooked through and translucent.
2. Add frozen cauliflower and mix to combine. Add white wine and continue stirring.
3. Add water 1/2 cup at a time, stirring frequently and adding more water as each batch is absorbed.
4. While the cauliflower is cooking, sauté mushrooms in olive oil in a separate pan, set aside.
5. Once the cauliflower is soft and resembles risotto, add Parmesan cheese and stir to combine.
6. Serve risotto with mushrooms atop or stirred into cauliflower, topped with lemon juice.
‘BURNT’ BROCCOLI
Ingredients:
2 heads broccoli, cut into florets
2 tablespoons olive oil plus more for drizzling
1 tablespoon honey
Salt to taste
Directions:
1. Steam broccoli until just tender and bright green, about 2 minutes.
2. Toss broccoli with 2 tablespoon olive oil and place on a large baking sheet, roast until crispy and starting to char, about 15-20 minutes.
3. Microwave honey until it’s liquid then immediately pour evenly over broccoli and drizzle with olive oil, season with salt.
