Pesto Cauliflower Rice with Salmon

• Gluten free

• Seafood

  • 4 Salmon, cooked

• Produce

  • 1 cup Basil, fresh leaves
  • 1 Cauliflower head, small
  • 4 cloves Garlic
  • 2 cups Kale

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 1/2 cup Parmesan cheese

Found on kirbiecravings.com

Ingredients

• 1 small cauliflower head, cut into small florets
• 2 cups shredded kale, stems removed
• 1 cup fresh basil leaves
• 1/3 cup to 1/2 cup extra virgin olive oil
• 4 cloves garlic
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped walnuts
• 4 cooked salmon fillets (you can grill, bake, or pan sear)

Directions

• In a food processor, add cauliflower florets. Pulse just a few times until cauliflower become the size of grains of rice. Add a little olive oil to a large skillet and heat to medium heat over stove top. Add cauliflower rice. Cook until tender, but still a little crisp. Set aside. In a food processor or blender, add kale, basil, 1/3 cup olive oil, garlic, cheese and walnuts. Blend on high speed until it reaches your desired pesto consistency. It will start out chunky but if you blend for several minutes, it will reach a sauce-like consistency. I did a chunkier version for this recipe. You can see an example of the thinner consistency here. Scoop out the pesto (reserving about 1/4 of it for the salmon) and add to the cooked cauliflower rice. Stir it into the rice until completely incorporated. Dish out rice and salmon. Add reserved pesto on top of salmon before serving.