Sheet Pan Honey Chipotle Crusted Salmon with Cauliflower Rice

Instructions

1. Preheat your oven to 400 degrees F. Drizzle a baking sheet with a little olive oil and rub with your hands to coat the pan. Set aside.
2. Chop the cauliflower in half, then in quarters, and cut out the stem. Chop into 1 inch pieces (See photos)
3. Add 1/3 of the cauliflower to a food processor.* Pulse in 1-second bursts until it is riced. Remove to the prepared pan. Process the remaining cauliflower.
4. Add the garlic and 1 teaspoon salt to the cauliflower on the pan and stir.
5. Spread the cauliflower out into a single layer and bake for 10 minutes.
6. Remove from the oven and stir thoroughly. Create four spaces on the pan for the salmon. Spray with nonstick spray. 
7. Return to the oven and bake for another 16-20 minutes. You will know it is done when the cauliflower is tender and the salmon flakes with a fork. Check halfway through the second bake to see if you need to stir the cauliflower again. 
8. Drizzle 1 tablespoon of lime juice over the cauliflower. Sprinkle with 3 tablespoons chopped cilantro.
9. Add the beans to a small bowl and stir in a teaspoon of garlic, 1 tablespoon cilantro, and a healthy dash of salt. (You can serve the beans on the side if that sounds easier to you.) 
10. Meanwhile, while the salmon is in the oven, make the Avocado Coconut Cream. In a food processor, combine the coconut cream, avocado, 3/4 teaspoon salt, 2 tablespoons lime juice, chipotle chili powder, and cilantro. Process until smooth.
11. Serve the salmon and cauliflower rice with the Avocado Cream. 
12. Garnish with lime wedges.