Cauliflower Salmon Bites
oil, such as olive or coconut
finely chopped fennel bulb
finely chopped shallot
roasted cauliflower, pureed
broiled salmon, flaked
finely minced fennel fronds
A pinch of freshly grated nutmeg
eggs, lightly beaten
Greek style yogurt
Fennel fronds as a garnish
Preheat oven to 350 degrees F (177 degrees C). Brush a mini muffin pan with oil, such as olive or coconut, set aside.
Heat 1 tablespoon oil in a small skillet over medium heat. Add chopped fennel bulb and shallot, season with salt and pepper and sauté 2 to 3 minutes, set aside.
In a large bowl, add cauliflower puree, salmon flakes, fennel and shallot saute, minced fennel fronds, nutmeg and eggs, stir to combine. Spoon rounded tablespoons of mixture into prepared muffin pan.
Bake bites for 20 minutes or until golden.
Cool, and serve with a dollop of Greek style yogurt and fennel frond.
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