Enjoy! (And if you don't, then don't read it, silly!)
Ry and Rae's Awesome Sunday Night Dinner :)
You'll need:
some asparagus
1 head of cauliflower
salmon (we used about a pound, but adjust as needed)
organic, virgin coconut oil
salt and pepper
a little nutmeg if you're feelin' spunky
Directions:
1) Preheat oven to 375 degrees. Wash salmon with cool water and pat dry. (side-note: Dad taught me today that when you forget to wash your salmon before cooking, it gets that weird white stuff on it. That's fish fat he says! Which is good, but not very photogenic.) Rub your salmon (skin on, of course) generously with coconut oil and place on cookie sheet with sides (so you don't make a mess!). Cook for 15-18 minutes. Done when flakes easily, or so they say ;)
2) Meanwhile, wash and cut up your head of cauliflower. Steam it on the stove (you know, one of those steamer pots that fits into a pot holding boiling water underneath?) until it is super tender to fork-touch. Throw all the cauliflower in your blender, food processor, or whatever other magic tool you use to blend and puree things (this one may be a tad too hot for the 'ol stomping with bare feet method). Add a spoonful or so of coconut oil, salt and pepper, and if you're feeling spunky a tad of nutmeg. Oh, and throw in some of that water you used for steaming...1/2 a cup to start and more if necessary. Blend until smooth.
3) Cook the asparagus...we steamed this as well. Whatevs gets the job done in your house will do. By this time, the salmon should be done if not close, and the cauliflower has just been hangin' out in the blender with the lid on...still hot and tasty and perfect.
4) Plate and enjoy!! This recipe was good enough (and I wanted to share it enough!) to change my blog to art + teaching + cooking...isn't that (along with the gorgeous picture taken with my crappy old iPhone) enough to make you want to try?! Do it!!
