Roasted Autumn Salmon with Creamy Cauliflower Puree

Ingredients

• 4 salmon fillets
• 1 head cauliflower
• 1/2 cup heavy cream
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 pound brussels sprouts, halved
• 2 tablespoons olive oil
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 15 minutes. Drain and return to the pot.