Keto cauliflower and salmon bake
Keto cauliflower and salmon bake with cauliflower, salmon fillet and cream. A low-carb lunch from the oven, with omega-3 fats from the salmon.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 30 min
- Total time: 45 min
- Calories: 620 kcal per serving
- Protein: 42 g
- Fat: 46 g
- Carbs: 8 g
Ingredients
- 400g cauliflower
- 300g salmon fillet
- 150ml cream
- 2 organic eggs
- 100g Gouda
- 1 pinch of nutmeg
Method
You’ll need: oven · saucepan · baking dish · chopping board · knife · sieve · grater
- Preheat the oven to 200 °C (180 °C fan). Trim the cauliflower and break it into small florets.
- Pre-cook the cauliflower florets in salted water for about five minutes, then drain them well.
- Cut the salmon fillet into bite-sized pieces and layer them in a baking dish with the cauliflower.
- Whisk the cream with the eggs and a pinch of nutmeg and pour the mixture over the cauliflower and salmon.
- Grate the Gouda, spread it evenly over the dish and bake for 25 minutes, until the cheese is golden brown.
Good to know
A hearty bake without potatoes or pasta. Cauliflower and salmon come together under a thick cheese crust in a great keto dish.
Swaps
Gouda → Emmental (for a much stronger, slightly nutty flavour in the crust).
Cooking tips
If you're using frozen salmon, it has to be completely thawed and patted dry, otherwise the bake will turn watery.
Storage
Because of the fresh fish, keep the bake in the fridge for no more than a day and then eat it.
Allergens
Contains fish, milk (cream, Gouda) and eggs. Gluten-free and nut-free.
Frequently asked questions
How long does a cauliflower and salmon bake keep in the fridge?
Because of the fresh fish, keep the bake in the fridge for no more than a day and then eat it.
