Nutritional Value: Calories 744, Carbohydrates 30g (16%), Protein 58g (31%), Fats 44g (53%). Ingredients: 1 white cauliflower, 1 green cauliflower, 120g salmon, 1/3 onion, 1 egg, 30g fresh milk, 1 tablespoon liquid cream, 80g cheese shreds, 1 tablespoon olive oil, salt to taste, black pepper to taste. Tools: OXO press-style vegetable dehydrator, OXO poached egg tool, OXO flexible silicone spatula.
Prepare the ingredients and tools needed. Chop the onion into small pieces and set aside. Clean the cauliflower and cut it into small florets. Blanch the cauliflower in a sieve and use the OXO press-style vegetable dehydrator to drain and set aside. Heat the oil in a pan, add the onion and stir-fry until fragrant, then add the salmon. Pan-fry the salmon until both sides are golden, then use the OXO flexible silicone spatula to press it into small pieces. Add liquid cream, salt, and fresh milk to make a white sauce, and set aside in a small bowl.
