Mediterranean Salmon and Cauliflower Rice Bowl

This salmon and cauliflower rice bowl inspired by machboos. In Bahrain machboos commonly regarded as a national dish, but this dish can be also found served in other Persian Gulf countries such as Kuwait and Qatar. The dish is usually made with pulao (pilaf/rice) and either chicken, meat or even fish. But this time I replaced the white rice with cauliflower rice and served it with grilled salmon and tabbouleh salad. 

Well I know multitasking isn’t good, but on a busy day I often had lunch on my desk and doing some other works at the same time. This salmon and cauliflower rice are one of my favourite lunch when I’m a busy or just lazy to use proper cutlery.

To cut the cooking time, I usually prepared the cauliflower ahead and keep it in the fridge. Just keep the grated cauliflower in a clean container and it will be last up 5 to 7 days. To make

Salmon and Cauliflower Rice Bowl

Ingredients

Mediterranean cauliflower rice

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, finely minced
• 1 tablespoon ginger, finely minced
• 3 cardamom pods, lightly crushed
• 1 tablespoon baharat
• 1/4 cup sultanas
• roasted almonds, chopped
• sea salt

Spiced salmon

• 2 salmon fillet
• 1 teaspoon baharat
• sea salt to taste
• 1 tablespoon lime juice
• olive oil

Tabbouleh salad

• 3/4 cup finely chopped tomatoes
• 1/4 cup extra fine bulgur wheat
• 1/2 cup finely chopped English cucumber
• 2 tablespoons very finely chopped parsley
• 1 tablespoon very finely chopped mint leaves
• 1 green onion, finely chopped
• 2 tablespoons lemon juice
• 1-2 tablespoon olive oil

Method

Tabbouleh

1. Place the bulgur in a bowl, soaked with 1 cup water for about 10 minutes, or until bulgur is tender and water is absorbed.  Drain the bulgur and squeezed out the water with hands.
2. Place the chopped vegetables, herbs and bulgur in a mixing bowl. Add lemon juice, olive oil and season with salt and pepper. Mix gently and set aside.

Cauliflower salad

1. Remove the outer leaves from cauliflower. Cut it into medium chunks and discard the core. Transfer the cauliflower into a food processor, process in two batches. Pulse for a few seconds until the mixture resembles couscous or fine rice. Squeeze out the water from cauliflower, set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and stir to coat, when the onion fragrant and wilted, stir in the garlic, ginger and cardamom pods. Continue to cooking, stirring frequently, until the onions are golden brown.
3. Add the baharat and cauliflower rice, stir to combine. Sprinkle with a little salt, cook for about 5-8 minutes, or until cauliflower has softened, stirring frequently. Transfer cauliflower to bowl.
4. Heat a skillet over medium-high heat. Brush the salmon with oil and season with salt and pepper. Cook salmon for about 5 minutes on each side.

Salmon and Cauliflower Rice Bowl

1. Flaked the salmon with a fork, set aside. Put cauliflower rice on a serving bowl, topped with flaked salmon and tabbouleh, sprinkle with chopped almond and sultana. Serve the rice with lemon or mint-yoghurt sauce.