Cut the cauliflower into florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
Steam the riced cauliflower over boiling water for 5 minutes and cool.
Place the steamed cauliflower in cheese cloth or a nut milk bag and squeeze out as much excess water as you can (read: if you phone in the squeezing process you’ll wind up with a soggy crust, so make it count).
Transfer the drained cauliflower to a bowl, and mix in the eggs, salt and red pepper flakes until combined.
Spread the mixture evenly into a large, fairly flat circle on a parchment lined baking sheet.
Bake for 8-10 minutes, then flip (carefully) and cook for another 7-9 minutes, or until golden.
Remove crust from oven and let cool. Top with pesto sauce, cherry tomatoes, fresh basil, and toasted pine nuts.
1/2 cup watermelon radishes, thinly sliced (I used a mandolin for this step, but not necessary)
1 avocado, thinly sliced
1/4 cup cilantro
1/4 cup scallion, chopped
miso ginger dipping sauce:
1/4 cup fish sauce
1/4 cup brown rice vinegar
2 Tbsp hot sesame oil
1 Tbsp coconut aminos
1 Tbsp minced ginger
1 Tbsp miso paste
Fill a large shallow bowl with warm water. Dip one wrapper into the water briefly to soften (about 10 seconds). Lay the softened rice paper on a flat surface.
In a row across the center of the wrapper, place 1/4 of the cooked salmon, purple cabbage, bell pepper, carrots, watermelon radishes, avocado, cilantro, and shallots, leaving about 2 inches uncovered on each side.
Carefully start to fold the wrapper burrito-style by tucking in the sides, then continue to roll up (but not too tightly or the spring roll will split). Repeat with remaining ingredients.
To make the dipping sauce, add all ingredients to a high-speed blender and blend until smooth.
3/4 cup paleo “buttermilk” (3/4 cup room temperature coconut milk mixed with 1 Tbsp lemon juice)
1/4 cup coconut milk (to add if batter is too thick)
1 large egg
2 Tbsp ghee, melted
coconut oil or ghee for the skillet
for the compote (optional)
2 cups blueberry
2 Tbsp chia seed
1 Tbsp lemon juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
pinch of lemon zest to garnish
Prepare the compote by placing all ingredients in blender or food processor. Pulse until chunky and top with lemon zest.
For the pancakes, mix all of the dry ingredients. In a separate bowl, mix together the “buttermilk,” egg, and ghee until well combined. Fold the wet ingredients into the dry ingredients and mix until well combined.
Heat skillet over medium-high heat and coat with coconut oil or ghee. Spoon batter onto the skillet, spacing evenly. Flip when surface starts to bubble (around 2-3 minutes), cook other side for about 1-2 minutes, or until golden-brown. Repeat for the rest of the batter.