Cauliflower Fritters with Tzatziki, Smoked Salmon, Greens & Pine Nuts

Directions

1. Preheat a nonstick skillet over medium-high heat.
2. Swirl a little oil to coat the bottom, then add the riced cauliflower and cook, stirring often, until lightly golden and tender, about 5–7 minutes.
3. Transfer the cooked cauliflower to a medium bowl. Add the eggs, flour, dill, garlic powder, and salt; mix until the fritter batter comes together.
4. Return the skillet to medium-high heat and add a bit more oil to coat the bottom.
5. Scoop batter using a 1/4-cup measure, place portions in the skillet, flatten to form rounds, and cook, turning once, until golden and cooked through, 3–5 minutes per side; transfer to a paper towel–lined plate.
6. In a separate bowl, combine the mixed greens with pine nuts and balsamic vinaigrette; toss and set aside.
7. Chop or tear the smoked salmon into bite-sized pieces.
8. To serve, divide the salad and fritters between plates, top the fritters with tzatziki, and scatter the salmon over the top.