Ingredients
- 1 can of wild-caught sardines
- 1 can of wild-caught salmon
- 1 can of sustainably caught tuna [another option]
- 1 cup of pasture-raised raw cream
- 6 pasture-raised eggs
- A head of a small cauliflower
- 1 tablespoon of oregano
- 1/2 tablespoon of garlic powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of nutmeg
- Salt and pepper to taste
Directions
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Preheat the oven to 425F. Chop the cauliflower into bite pieces and place them on a buttered cast iron pan or a glass baking dish. Roast the cauliflower for 10 to 15 minutes (until light golden) while preparing the fish mix.
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Place the rest of the ingredients in a bowl and use your hand to incorporate the fish chunks into the liquid. Once the texture is uniform, use a hand mixer to mix well.
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Take the cauliflower out of the oven and lower the temperature to 400F. Move the cauliflower around a little bit and spread it well. Put the fish mix on top and return to the oven for 15 minutes (or more until it’s golden enough to your liking). You can add grated Parmesan cheese on top 10 minutes in. Check if it’s ready by inserting a knife in the middle of the soufflé. It should come out clean, like when you test a cake.
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Top with fresh raw cream and serve with a vinaigrette salad to cut the richness of the dish.