Ingredients List:
|
| Measurement (1/2 cup, 1 tbsp, etc) |
item |
| 4 |
large hardboiled eggs |
| 2 tbsp |
avocado or canola oil |
| 1 |
medium onion, diced small |
| 3 |
cloves of garlic, minced |
| 3 tsp |
curry powder |
| 2 tsp |
grated fresh ginger |
| 2 tsp |
salt |
| 1 tsp |
ground turmeric |
| 1/2 tsp |
ground pepper |
| 1 cup |
frozen peas |
| 175 grams |
smoked salmon broken into bite-sized chunks |
|
chopped fresh parsley for garnish |
|
lemon wedges for serving |
|
|
Instructions:
|
|
| 1 |
Peel the hardboiled eggs and cut them into quarters. Set aside. |
| 2 |
Rice the cauliflower by grating the florets with a cheese grater, or by pulsing in a food processor to transform into rice looking granules, about 6 cups. Set aside. |
| 3 |
Heat a large skillet over medium heat. Add the oil, then the onion, garlic, ginger, curry powder, salt, turmeric and pepper. Stir to combine and cook until soft and fragrant, approximately 2 to 3 minutes, stirring occasionally. |
| 4 |
Stir in the frozen peas and cook for another minute. |
| 5 |
Turn the heat to medium-high and add the reserved cauliflower rice from step 2. Cook while stirring constantly for approximately 3 to 4 minutes. It is important to use a large skillet over higher heat so that the cauliflower granules stay more separate and don’t become mushy (the larger pan and higher heat will evaporate any moisture that comes out of the cauliflower). |
| 6 |
Turn off the heat and stir in the chunks of smoked salmon. Portion into dishes while garnishing equally with the quartered eggs and some parsley. Serve with lemon wedges. |
