*Makes about 4 Portions

Ingredients:
1 lb Salmon (cubed, bones and skin removed)
5 cups Cauliflower (roughly chopped)
2 cups Shallots (roughly chopped)
3 Cloves Fresh Garlic (minced)
4 cups Coconut Milk
2 tbs Coconut Oil
1/2 tsp Cumin
1 tsp Cinnamon
1 tsp Coriander
1/2 cup Crushed Pecans
1/4 of a Carrot (thin long slices)
2 tsp Salt
_______________________________________________

Instructions:

1. Prepare all the ingredients first. Make sure that everything is chopped, sliced, and measured out the way it should be.
2. Heat up 1 tablespoon of coconut oil over medium heat in a large pot and add the shallot. Mix frequently and sauté until they turn lightly brown.
3. Add one more tbs of coconut oil, garlic, cumin, cinnamon, and coriander and sauté for another minute or so.
4. Add the cauliflower, coconut milk and salt and bring to boil. Cover with a lid and boil for another 10 – 15 minutes until it’s soft when you poke it with a fork.
5. In the mean time, heat up the remaining table spoon of coconut oil in a sauce pan and sauté the cubed salmon until lightly browned.
6. When the cauliflower’s cooked, let it sit for a few minutes before you transfer it into a blender (I always use my Vitamix blender). It’s a lot of cauliflower and liquid, so you can blend it in batches until smooth. It’s going to have a nice thick consistency.
7. Pour the cauliflower cream into bowls and then garnish with salmon cubes, crushed pecans and slices of carrots.

My tip: If you like spicy foods, add a little bit of chili powder into the cream to add some heat.

Macros Per Portion:
Calories: 460
Carbs: 24.4 g
Net Carbs: 17.1 g
Fat: 26.2 g
Protein: 35.2 g