This cauliflower mash is in my cookbook and on my main personal chef dinner menu, so I decided to give it a little update with all fall flavors! The spiced maple salmon just adds an even cozier touch. This is a big bowl of fall goodness!
Cauliflower:
1/2 stick salted butter
1 tablespoon chopped sage + 10 whole leaves
1 head cauliflower florets
1 garlic clove - chopped
4 ounces fat free cream cheese
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
Salmon:
4 (5-6 ounce) filets salmon
Kosher salt & freshly cracked pepper
2 tablespoons butter
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Pinch allspice
Squeeze of lemon
Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a high speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. Transfer to a bowl and set aside until ready to plate (this can also be refrigerated for up to 3 days).
Preheat your oven to broil. Season the salmon with salt and pepper on both sides. Heat a cast iron pan over medium-high heat and add the butter. Swirl around until melted and golden then add the maple syrup, cinnamon, all spice, and lemon juice and wish everything together. Place the salmon, skin side up into the pan - don’t move! Let cook 3 to 4 minutes, flip, then transfer the pan to the oven to finish cooking and get the tops of the salmon extra crispy - 4 to 5 minutes. Reheat the cauliflower mash in the microwave until piping hot. Plate the cauliflower with the salmon on top and drizzle with the remaining brown butter and whole sage leaves.