Hot-smoked salmon with cauliflower ‘fried rice’ salad

Sick of rice? Try this fresh, green and healthy salad that substitutes rice for pulsed blended cauliflower.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Hot-smoked salmon with cauliflower ‘fried rice’ salad


Hot-smoked salmon with cauliflower ‘fried rice’ salad
  • 1 medium cauliflower (1.5kg)
  • 2 free range eggs
  • 1 1/2 teaspoon virgin coconut oil
  • 1/2 teaspoon five-spice powder
  • 200 gram snow peas
  • 1 lebanese cucumber (130g), sliced thinly
  • 2 long red chillies, sliced thinly
  • 1/2 cup loosely packed small mint leaves
  • 1 tablespoon thinly sliced lemon rind
  • 2 150g pieces hot-smoked salmon
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon olive oil


Hot-smoked salmon with cauliflower ‘fried rice’ salad
  • 1
    Pulse cauliflower in a food processor until cut into rice-sized pieces. Steam or microwave for 6 minutes, or until just tender. Season to taste.
  • 2
    Meanwhile, whisk eggs; place in a jug ready for pouring.
  • 3
    Heat a large wok or frying pan with 1 teaspoon of the oil. Pour egg into wok to form a net with a solid outer circle. Tip net out of pan. Make a second 'net' with remaining mix.
  • 4
    Add half the remaining oil to wok; stir-fry cauliflower and five-spice powder for 2 minutes or until browned lightly.
  • 5
    Place snow peas in a heatproof bowl; pour over boiling water, stand for 2 minutes, drain well.
  • 6
    Combine cauliflower fried rice with snow peas, cucumber, chilli, mint, rind, roughly torn egg net and flaked salmon pieces; toss gently.
  • 7
    Combine juice and oil; dress salad with dressing to serve.

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