Ingredients

The following ingredients have 4 Servings
  • 500 g MSC salmon boned skin off smoked
  • 1 brown onion chopped
  • 2 garlic cloves chopped
  • 3 spring onions chopped
  • 2 tbs butter
  • 350 g cauliflower rice
  • 150 g English spinach roughly chopped
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 4 eggs halved soft-boiled

Instruction

  • Blitz the cauliflower in a food processor to form rice.
  • Remove from the jug and set aside.
  • Heat the butter in large frypan.
  • Add the onion and spring onions, and cook for 4-6 minutes on low heat until softened.
  • Add the cumin, curry powder and turmeric, and stir and cook for 1 minute.
  • Add the cauliflower rice and cook for 2-3 minutes stirring.
  • Add the smoked salmon and cook for 4-5 minutes.
  • Add the spinach, and cook until greens have wilted and cauliflower is warmed through.
  • Remove from the heat and season.
  • Add boiled eggs.