♡Vic’s Cauliflower Cheese and Salmon♡ Comfort food for
💜2 💙2 💚6 smart points.
A silky smooth, cheesy sauce, poured over tender ‘cauli’, sprinkled with more cheese and dusted with nutmeg and beautiful salmon for added protein.
Please be mindful not to over fill your dishes. Leave enough room for the lid! I learnt the hard way🤭
What you need.
🔸️1 large whole cauliflower, cut into florets, cooked for roughly 10 minutes. I steam mine. It won’t soak up the water and retains it’s full flavour.
🔸️500g 99% fat free Greek yoghurt.
🔸️2 lightly beaten medium eggs.
🔸️½ tsp mustard powder.
🔸️2 Laughing Cow triangles.
🔸️2 tbsp cornflour, made into a paste with 1 tbsp of water.
🔸️260g raw salmon fillets (skinned) and cut into small cubes.
🔸️1 tsp dried dill.
🔸️Seasoning to taste, lemon pepper and garlic salt.
For the toppings.
🔸️60g grated cheese I used @mainlandnz Noble.
🔸️Freshly grated nutmeg.
🔸️Fresh herbs to garnish. I used curly parsley
What to do.
Preheat your oven to 200°. Divide the cooked cauliflower into 6 oven proof dishes (I’m using my @kmart.nz glass containers size 800ml/1.7pt). Add the salmon to each dish and sprinkle with a little dried dill.
In a saucepan, add the yoghurt, eggs, mustard powder and cheese triangles and whisk together. On a medium heat, add the cornflour and continue stirring. Bring to the boil until it thickens and the cheese triangles have completely melted. Season and pour over the cauliflower and sprinkle with cheese and nutmeg. Bake for 30-40 minutes until golden. Let them completely cool before adding parsley and seal.
You’re Welcome! Enjoy 😊
Thanks for the support ‘Vic’s Bowl’s fans’ you keep me sparkling 💖