Cauliflower Crust Smoked Salmon and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A satisfying keto breakfast featuring a savory cauliflower crust topped with smoky salmon and creamy avocado, perfect for starting your day without the carbs. This american-inspired keto (low-carb, gluten-free) ready in about 50 minutes pairs Cauliflower, Egg, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 20 min Cook: 30 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, combine 1.5 lbs riced cauliflower, 2 large eggs, 1/2 cup finely grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined and holds together.
  3. Step 3: Press mixture evenly onto baking sheet to form a 1/2-inch thick crust. Bake for 25-30 minutes until golden and firm.
  4. Step 4: Remove from oven, cool for 5 minutes, then top with 4 oz smoked salmon, 1 medium sliced avocado, and 1 tbsp lemon juice. Sprinkle with 1/2 tsp everything bagel seasoning.

Frequently asked questions

How long does Cauliflower Crust Smoked Salmon and Avocado take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower Crust Smoked Salmon and Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cauliflower Crust Smoked Salmon and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower Crust Smoked Salmon and Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower Crust Smoked Salmon and Avocado low-carb?

Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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