1 whole cauliflower head
1 brown onion
1 stalk celery finely chopped
2 cloves garlic finely chopped
1 tbsp coconut oil
Sea salt to taste
Salmon fillets per person
1/2 juice of lemon per fillet
thyme (squeezey herb tubes)
Rocket for garnish
Preheat oven to 180 degree
Wrap Salmon fillets in individual foil parcels with lemon juice, squeeze of thyme and sprinkle of salt.
Place in oven and cook for 12 mins
Pulse cauliflower florets in food processor until rice shaped.
Heat coconut oil in fry pan over a medium heat. Saute onion, garlic and celery for about 3 minutes.
Add cauliflower and salt, stir well.
Saute for approx 7 minutes until cauliflower is slightly tender (longer if you prefer softer)
Serve rice on a bed of rocket with Salmon fillet on top.