Cauliflower Salmon Bowls with Red Cabbage Slaw

This delicious and nutrient-packed recipe is brimming with a variety of textures and flavors to keep things interesting. Rich salmon, hearty cauliflower, fluffy quinoa, and tangy red cabbage unite under a thick blanket of spicy miso tahini dressing. We think this sauce goes well with just about anything, so feel free to swap in another grain or vegetable to customize the bowl to your liking. You can make the sauce a day in advance and store it in the fridge to cut down on prep time. You may also want to consider making a double batch to drizzle over salads or grilled vegetables, because it is as versatile as it is tasty! 

Cauliflower Salmon Bowls with Red Cabbage Slaw

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours
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  • 2 (8 oz) salmon filets, vacuum sealed
  • 8 oz cauliflower florets
  • 1 cup quinoa 
  • 1 cup thinly sliced red cabbage 
  • 1 large scallion, thinly sliced 


  • 2 tbsp tahini 
  • 1 tbsp rice wine vinegar, plus 2 tbsp separated 
  • 1 tbsp red miso paste
  • 1 tbsp soy sauce
  • 2 tsp sriracha


1) Place salmon filets in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Place cauliflower florets in a second Suvie pan and insert into the top zone of your Suvie. Input settings and cook now or schedule

Suvie Cook Settings

Bottom Zone: Sous Vide at 120°F for 45 minutes

Top Zone: Steam for 30 minutes

2) Place 1 cup quinoa in the Suvie rice pot (black handles) and cover with lid. Place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Grains, Quinoa, 1 Cup

3) While the salmon cooks, whisk together 2 tbsp tahini, 1 tbsp rice wine vinegar, 1 tbsp miso paste, 1 tbsp soy sauce, 2 tsp sriracha, and 1 tbsp warm water in a medium bowl; set aside.

4) In a medium bowl, stir together sliced red cabbage, remaining 2 tbsp rice wine vinegar, ¼ tsp salt, and ¼ tsp ground black pepper. Stir occasionally until cabbage has softened. 

5) After the cook remove salmon from packaging and pat dry. Fluff quinoa and season with salt and pepper to taste. Divide quinoa, cabbage, salmon, and cauliflower between 2 bowls, drizzling dressing over each component. Garnish with sliced scallions and serve.


Nutritional Information per serving (2 servings per recipe): Calories 600, Total Fat 23g, Total Carbohydrates 58g, Total Sodium 1060mg, Total Protein 41g

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June Sigler
June Sigler
1 year ago

When you set the bottom zone to sous vide for the salmon there is no option for steam on the top zone. Does this recipe mean to just use the sous vide setting for the top zone cauliflower but don’t fill the pan with water?

June Sigler
June Sigler
1 year ago

There is no steam setting on the Suvie 3.0. Not on the App or the appliance.

June Sigler
June Sigler
1 year ago

Ok! I’ll give that a try. Thank you very much!

June Sigler
June Sigler
1 year ago

The help team has notified me that you CAN steam in the top zone only. It’s not a choice on the app but I was able to choose it on the actual appliance. So this recipe should work perfectly!

June Sigler
June Sigler
1 year ago

This was FANTASTIC! My cauliflower needed 10 more minutes of steaming but otherwise absolutely outstanding. My husband said it’s one of the best salmon meals he’s ever had. This will definitely be a regular recipe for us from now on ⭐️⭐️⭐️⭐️⭐️

Mark A
Mark A
1 year ago

The package of my quinoa says to rinse and strain the kernals twice before cooking. Do I need to pre-rinse when cooking quinoa in the Starchie?