You can eat any of these items separately or all together as a complimentary meal! I use the cauliflower in Asian flavored tacos when I have leftovers and top the zucchini noodles with a protein for lunch the next day!
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
For the Miso-Roasted Cauliflower
1cauliflower, cut into florets
2tbspmiso paste
1tspChile paste (it can be found in a tube in the produce aisle. Can't find it? Buy chili oil + use 1 tsp instead)
2tbspsesame oil
2tbsprice wine vinegar (sometimes referred to as Mirin)
1tbspBragg's or coconut aminos
2tbspcilantro, chopped
3scallion tops, chopped
2lime wedges, to squeeze over
For the Sriracha Salmon
1lbwild salmon filet
⅓cupBragg's or coconut aminos
2tbspSriracha sauce
½cuphoney
2tbsplime juice
1tbspgarlic, minced
1tbspginger, minced
2tbspsesame seeds, to garnish
lime wedges, to garnish
scallions, to garnish
For the Sesame Zucchini Noodles
4cupsspiraled zucchini noodles; I buy them prepared to save me the steps!
2tbspsesame oil, mixed in before lightly sautéing
1tbspgarlic, minced
1
Preheat the oven to 350 degrees F. Cut the cauliflower into florets + place it into a baking dish. Mix together all of the sauce ingredients, pour over + mix with the cauliflower. Bake for 25-35 minutes or until soft when forked.
2
Meanwhile, mix together the Bragg's through garlic for the salmon marinade. Let it marinate covered in the fridge for 10-15 minutes while the cauliflower cooks. I also chop the garnishes while that is taking place. Spray or add some sesame oil to a large skillet over medium heat. Sear the salmon for 2 minutes/side, then cover and cook for 4-5 minutes or until opaque,
3
At the same time, in a different skillet over medium heat, sauté the garlic/sesame oil coated zucchini noodles for 3-4 minutes or until soft.
Ingredients
For the Miso-Roasted Cauliflower
1cauliflower, cut into florets
2tbspmiso paste
1tspChile paste (it can be found in a tube in the produce aisle. Can't find it? Buy chili oil + use 1 tsp instead)
2tbspsesame oil
2tbsprice wine vinegar (sometimes referred to as Mirin)
1tbspBragg's or coconut aminos
2tbspcilantro, chopped
3scallion tops, chopped
2lime wedges, to squeeze over
For the Sriracha Salmon
1lbwild salmon filet
⅓cupBragg's or coconut aminos
2tbspSriracha sauce
½cuphoney
2tbsplime juice
1tbspgarlic, minced
1tbspginger, minced
2tbspsesame seeds, to garnish
lime wedges, to garnish
scallions, to garnish
For the Sesame Zucchini Noodles
4cupsspiraled zucchini noodles; I buy them prepared to save me the steps!
2tbspsesame oil, mixed in before lightly sautéing
1tbspgarlic, minced
Directions
1
Preheat the oven to 350 degrees F. Cut the cauliflower into florets + place it into a baking dish. Mix together all of the sauce ingredients, pour over + mix with the cauliflower. Bake for 25-35 minutes or until soft when forked.
2
Meanwhile, mix together the Bragg's through garlic for the salmon marinade. Let it marinate covered in the fridge for 10-15 minutes while the cauliflower cooks. I also chop the garnishes while that is taking place. Spray or add some sesame oil to a large skillet over medium heat. Sear the salmon for 2 minutes/side, then cover and cook for 4-5 minutes or until opaque,
3
At the same time, in a different skillet over medium heat, sauté the garlic/sesame oil coated zucchini noodles for 3-4 minutes or until soft.
Sriracha Salmon with Sesame Zucchini Noodles + Miso Cauliflower