Cauliflower Ginger Stir Fry with Salmon


  • ½  head cauliflower
  • 200g wild caught salmon or fish of choice (vegetarians can opt for tempeh)
  • 2 tbsp Organic Traditions ice pressed extra virgin olive oil
  • 1 tbsp coconut oil
  • 3 tbsp tamari or coconut amino 
  • 4-6 drops of Lemon Pharma Concentrated Ginger (or to taste)
  • Himalayan Salt and pepper


  1. Cut up fish in small pieces and marinate with tamari/amino, ginger and salt and pepper
  2. Strain cauliflower well until dry and chop in large chunks and set aside.
  3. Pulse cauliflower florets in a blender or food processor. If you don’t have these appliances chop into small pieces.
  4. Heat wok on medium with coconut oil and fry the pieces of salmon until 40-50% cooked through
  5. Throw in the cauliflower and the leftover marinade sauce and toss well on low heat.
  6. Cook until sauce has evaporated and cauliflower is cooked
  7. Drizzle with olive oil before serving. 

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