Follow this recipe to make Bowl of cauliflower rice and mackerel fillets with Dijon mustard
© Constable / Catherine Iwanon
Practical information
- Total time: 40 min
- Preparation time: 25 min
- Cooking time: 15 min
- Number of people: 4
- Difficulty: easy
- Cost: Inexpensive
- Type: Flat
- Category: casserole dish
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Rich in fiber, Rich in omega 3, Gluten-free, Lactose-free, Egg-free,
Preparation
- Cut the cauliflower into 4 pieces and grate it.
- Cut the cucumber into thin slices then grate the carrots. Then, shell the beans and blanch them in a liter of boiling water for 2 minutes before running them under cold water and draining them. Remove the small film.
- Rinse and gently dry the sprouted shoots.
- Cut the cherry tomatoes in half after washing them.
- Cook the cauliflower over low heat in a pan, with a little olive oil and set aside. On a higher heat, sear the chickpeas and remove them as soon as they begin to have a golden color.
- Arrange the ingredients in 4 sufficiently large bowls and add 2 to 3 mackerel fillets on top.
- At the last moment, chop the cilantro and sprinkle it on each of the bowls.
- Serve with a nuoc mam sauce and a squeeze of lemon
