Salmon and Spicy Cauliflower recipe

Anyone who knows me knows that I LOVE to cook.  There is nothing more relaxing to me than listening to some great music, pouring a glass of wine and cooking an amazing meal.  After a long day at work cooking seems to be the one thing that helps me unwind. I am sure the wine helps too!  If you have ever been to my house for a meal you know that I am a total perfectionist and my meal can't just taste good but it must look good. "It's all in the presentation" as my dad would say! 

Since I have been posting more and more pics lately of dinners I have made I have received a lot of requests for recipes so I have decided to start posting a new recipe every Saturday!  

Last night I made Salmon, cous cous, salad, and spicy cauliflower. 

Prep Time: 15 Minutes  Cook Time: 15-20 Minutes

Spicy Cauliflower
Ingredients: 

• 4 garlic cloves

• 1/4 to 1/2 teaspoon red-pepper flakes

• Coarse salt and ground pepper

• 3 tablespoons olive oil

• 1 head cauliflower (about 2 pounds), cored and cut into large florets

• skinless salmon fillets

• thin lemon slices, halved

• 1 cup of 

cous cous 

• Mixed Power greens

• 1/2 Avocado

• 1 large carrot 

• shaved Manchego cheese 
• 
  

1. Directions
2. 1. Cauliflower: Preheat oven to 450 degrees. Take 4 garlic cloves and crush them using a garlic press.  If you don't have a garlic press you can chop them very finely. Put garlic and red-pepper flakes into medium sized bowl.  Season generously with salt and pepper. Add oils, and mix all together. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. TIP: I like to put a layer of foil down so that nothing sticks.  Roast until they start to soften, about 15 minutes
3. 
   
4. 2. Salmon: TIP: I like to use the already cooked salmon fillets from traders.  They come two fillets per pack and our frozen when you purchase them.  Thaw out the salmon and season salmon with Southern Spain Pinchito Spice.   Sprinkle over top of salmon until most of the fillet is covered with a thin layer or spice.  Add two thinly sliced lemons on top of each fillet and bake in over for 8 minutes at 450 degrees.  If using the pre-cooked salmon fillets you only need to heat salmon to your desired heat. 
5. 
   
6. 3.  Cous cous:  In large sauce pan bring one cup of water, 2 table spoons of butter and 1       table spoon of powdered garlic to boil.  Add one cup of cous cous turn off heat and cover to simmer for 5 minutes. TIP:  I like to use Trader Joes whole wheat cous cous  
7. 
   
8. 4: Salad: Chop large carrot into thin slices. Slice half avocado into thin sections. Top with a few shavings of manchego cheese.  Salad Dressing: In small cup add olive oil, vinegar and the juice from one large lemon.  TIP: I usually do 2-3 parts olive oil and 1 part vinegar depending on how many people I am trying to feed.  Add 3 tsp of Dill Dip season from Savory Spice. 

NOTES:  To purchase any of the spices listed in this recipe visit any Savory Spice location or their online shop.  They have two locations in Orange county as well as several others through out the US. I highly recommend visiting one of them it will change your life in the kitchen. I promise!  

1. 
   
2.