Cheesy Salmon and Cauliflower Rice Bake with Collagen
Yield: 4 servings
Prep Time: 10 Minutes, Cook Time: 15-18 minutes
Recipe Type: Easy, Ketogenic, Gluten-Free, Low-Carb, Pescatarian
Everyone will rave about this indulgent collagen-enhanced salmon and cauliflower bake. You may use any leftover cooked fish or skip it altogether and double the cheese for a delicious keto spin on the classic mac 'n' cheese.
1lb/450g/ riced cauliflower
2 cups baby spinach
1 bunch (6-7) scallions, chopped
8oz/225g cooked (or canned salmon), flaked
3 tablespoons butter
2 cups whole milk
½ cup heavy cream
1 bay leaf
2 egg yolks
2 scoops K Nutri Collagen Peptides
8oz225g shredded mozzarella cheese
¼ cup shredded parmesan cheese
A dash of cayenne pepper
Salt and freshly ground pepper, to taste
- Preheat the oven to 400°F/200°C/Gas Mark 6. Grease a 9½-inch square baking dish with butter and set aside.
- Fill a large pot with water, add ½ teaspoon salt, and bring to a boil over a medium high heat. Add the cauliflower rice and cook for about 2-3 minutes then drain and transfer to a large bowl. Stir in the spinach, scallions, and salmon; season to taste, and transfer to the prepared baking dish, spreading evenly.
- Combine butter, milk, heavy cream, and bay leaf in a large saucepan and bring to a boil over a medium-high heat. Whisk the egg yolks in a small bowl and slowly add a ladle of the hot milk mixture, stirring continuously. Lower the heat to medium-low and, whisking, pour the egg yolks into the milk mixture. Turn off the heat and discard the bay leaf.
- Stir in the K Nutri Collagen Peptides and mozzarella cheese until the cheese has melted and pour over the salmon and cauliflower rice mixture. Smooth the top, sprinkle with parmesan and cayenne and bake for 15-18 minutes, or until bubbly and golden brown.
- Serve warm and enjoy!
Amount per Serving (303g)
Calories 393 | Total Carbohydrate 10.4g | Dietary Fiber 2.2g | Total Sugars 4.4g |Total Fat 26.3g| Protein 28.9g
While we strive to keep the nutritional information as accurate as possible, please feel free to make your own calculations with the actual products you use.