Photo: Chris Emeott
Cauliflower Avocado Toast With Salmon and Poached Egg is a fantastic dish—full of healthy fats, protein and low in carbs. It’s become a signature dish for me, and I have created it for many major hotels around the world. The flexibility between seared or smoked salmon is a nice touch for either a hearty main course or a power breakfast.
If you are starting a low carb diet for the new year, then this technique may give you some ideas. I recommend baking the cauliflower pancakes ahead of time for convenience. They could be crisped up later before serving. The basil oil garnish adds a fresh and flavorful touch. It’s an elegant and nutrient-packed meal that doesn’t compromise on taste.
Cauliflower Avocado Toast With Salmon and Poached Egg
Serves 2
- 2½ cups riced cauliflower (store-bought or homemade)
- 2 eggs
- 2 Tbsp. olive oil, divided
- 2, 8 oz. skinless salmon
- ½ avocado, sliced
- salt and pepper, to taste
- ¼ cup edamame, shelled
- 2 eggs, poached
Basil Oil Garnish
- ¼ cup olive oil
- 12 basil leaves
Blend olive oil with the basil leaves to make a flavorful basil oil. Store any leftovers for future use
Place the riced cauliflower in a microwave-safe bowl. Cover the bowl and microwave on high for two minutes. Season with salt and pepper, let it sit for two more minutes and then stir in the eggs until well combined. Next, cook the salmon. Heat a drizzle of olive oil in a nonstick pan over medium heat. Sear the salmon for about two–three minutes on each side until cooked through. Season with salt and pepper, then set aside. Thirdly, cook the cauliflower pancakes by heating 1 Tbsp. of the olive oil in a nonstick pan over medium-high heat. Add half the cauliflower mixture, shaping it into a pancake. Cook for two minutes on each side until golden brown. Remove and set aside, then repeat with the remaining oil and cauliflower mixture to make a second pancake. Now we assemble and serve. Place the cauliflower pancakes on serving plates. Top each pancake with sliced avocado, salmon, a poached egg and a few edamame. Drizzle with a teaspoon of basil oil and enjoy.
Chef Daniel Green specializes in healthy eating. Find his cookbooks on amazon.com.
