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Cauliflower casserole with salmon

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Ingredients for 2 servings:

  • 1 bag of cauliflower, frozen
  • 2 pieces of salmon fillet(s)
  • 1 half lemon(s)
  • 2 tbsp flour
  • 250 ml vegetable stock
  • 1 bag of cheese, grated
  • Salt
  • pepper
  • dill
  • 2 tbsp butter
  • 1 shot of milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Thaw the cauliflower in a water bath and place it in a casserole dish. Make a roux with the butter and flour. Deglaze with the stock, the juice of half a lemon, and the milk. Stir well to avoid lumps. Add dill, if desired, and let the sauce simmer. Slice the salmon and pour it over the cauliflower. Season the sauce with salt and pepper, then spread it over the casserole. Sprinkle with cheese and bake in the oven at 180°C (350°F).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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