I got the idea for this GAPS-friendly recipe from a dish that my mom cooks. It’s seafood baked in a pimento cream cheese sauce and served over rice. Really tasty.
This is kind of a deconstructed version, with cauliflower florets instead of rice, and a nice garlic butter drizzle for oomph. The goat cheese I’m using here is actually a goat milk yogurt-cheese. Basically homemade yogurt that strained through cheese cloth until it has the consistency of cream cheese, with a nice feta tang.
Here’s the scoop.
Cut two red bell peppers into boats, removing the seeds and stems. And cut cauliflower into little bite-sized florets, about a cup and a half total.
Place the peppers face down on a tin foil lined rimmed baking sheet and sprinkle cauliflower around. Bake at 350 for 15 minutes.
Meanwhile, flake two medium-sized pre-cooked salmon filets into a small bowl. I like to use my hands so I can feel if there are still any pin bones in the meat.
Remove the peppers and cauliflower from the oven. Flip the peppers boat side up, and toss the cauliflower with the salmon.
And stuff the peppers.
I had some extra filling, so I piled it in the middle. =)
Give each pepper a good dollop of yogurt-cheese (or a creamy feta if you’re not on GAPS and like that better). Generously sprinkle with coarse sea salt and black pepper.
Bake for an additional 15 minutes, or until peppers are tender to your liking.
While the peppers are roasting, melt three tablespoons of butter in a small saucepan and stir in two cloves of minced garlic. Sauté until fragrant, being careful not to let it burn. Toss in a handful of fresh, chopped parsley and stir until wilted, remove from heat.
When the peppers come out of the oven, drizzle each with garlic butter and serve.
Oh la la.
Very easy. Very tasty.