Steamed Purple Cauliflower with Salmon - Chelsea L Allard

Ingredients

• Avocado oil cooking spray
• 1 large head of purple cauliflower, rinsed, trimmed and cut into florets
• 1 pound fresh or frozen salmon fillets (thawed if frozen)
• 1 teaspoon extra virgin olive oil
• 1 large head baby bok choy (about ¾ pound) rinsed, sliced, light stems separated from green tops
• 1 large shallot, sliced
• 1 teaspoon mild chili powder
• 2 tablespoons gluten-free soy sauce (such as Bragg Liquid Aminos)
• 1 cup prepared Carrot Purée, warm (see note)
• Microgreens (optional, for garnish)
• Flaky sea salt
• Fresh cracked pepper