This salmon and cauliflower rice bowl inspired by machboos. In Bahrain machboos commonly regarded as a national dish, but this dish can be also found served in other Persian Gulf countries such as Kuwait and Qatar. The dish is usually made with pulao (pilaf/rice) and either chicken, meat or even fish. But this time I replaced the white rice with cauliflower rice and served it with grilled salmon and tabbouleh salad.  Well I know multitasking isn’t good, but on a busy day I often had lunch on my desk and doing some other works at the same time. This salmon and cauliflower rice are one of my favourite lunch when I’m a busy or just lazy to use proper cutlery. To cut the cooking time, I usually prepared the cauliflower ahead and keep it in the fridge. Just keep the grated cauliflower in a clean container and it will be last up 5 to 7 days. To make Salmon and Cauliflower Rice Bowl Ingredients Mediterranean cauliflower rice 1 large head cauliflower 2 tablespoons olive oil 1 medium onion, finely diced 2 cloves garlic, finely minced 1 tablespoon ginger, finely minced 3 cardamom pods, lightly crushed 1 tablespoon baharat 1/4 cup sultanas roasted almonds, …

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