1 can (14 ounces/) coconut milk
1 teaspoon curry powder
1 tablespoon (8 g) arrowroot flour or cornstarch
1/8 teaspoon salt
1/8 teaspoon white pepper
1 pound (453 g) salmon, skinned
1/2 cauliflower, separated into florets
1 medium tomato, chopped
¼ cup (4 g) fresh cilantro, chopped
Preheat oven to 350 degrees F (180 C). In a casserole dish, mix coconut milk, arrowroot flour, curry, salt, and pepper. Add salmon and cauliflower, cover, and bake for 1 hour. Serve salmon and cauliflower with sauce, topped with fresh tomato and cilantro.
Yield: 4 servings
Per serving: 31 g fat, 9 g net carbs, 27 g protein, 423 calories.