Ingredients

• 1 head cauliflower (about 1 ½ lb)
• 1 (15.5 oz) can hominy
• Cooking spray
• ¼ cup grated Parmesan cheese
• 1 tablespoon dried chives

Steps

1. Cut cauliflower into florets and place in food processor bowl; pulse until finely chopped. Transfer to medium bowl.
2. Drain and rinse hominy, place in same food processor bowl, and pulse until finely chopped. Add to cauliflower and stir to combine.
3. Preheat large sauté pan on medium 2–3 minutes. Place cauliflower mixture in pan and coat with spray; cook and stir 3–4 minutes until tender. Remove pan from heat; stir in cheese and chives. Serve.

Ingredients

• 1 mango
• 3 tablespoons fresh cilantro
• 2 limes, for juice
• 2 tablespoons diced fresh red onions
• 1 tablespoon agave nectar (or honey)
• ½ teaspoon kosher salt, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 lb sockeye (or coho) salmon fillet, skin removed
• Cooking spray

Steps

1. Preheat grill (or grill pan) on medium. Cut mango sides away from pit, scoop out flesh, and cut into ¼-inch cubes (1 cup). Chop cilantro. Juice limes (1 ½ tablespoons). Combine mangos, onions, cilantro, lime juice, agave, and ¼ teaspoon salt.
2. Combine paprika, cumin, chili powder, and remaining ¼ teaspoon salt. Cut salmon into 4 equal pieces. Coat both sides of salmon with spray and spice mixture (wash hands). Place salmon on grill; grill 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Top with mango salsa and serve.

Chef's Tip: To bake, preheat oven to 400°F and bake salmon 8–10 minutes until centers of fillets flake easily and are 145°F.