1 small or 1/2 large head cauliflower, chopped into 1/2-inch pieces
1 to 2 tsp. avocado oil or olive oil
1 to 2 cloves garlic, minced
1/4 tsp. pink salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
2 Tbsp. water
Preheat oven to 400ºF.
Place salmon skin side down on a baking sheet. Using a microplane, zest the whole lemon into a small bowl. Quarter the lemon; squeeze 1 to 2 quarters over the salmon. Season with a pinch of salt and a generous amount of pepper. Sprinkle with about 3/4 of lemon zest, reserving the rest.
Bake salmon for 12 to 15 minutes, until desired doneness.
Meanwhile, prepare the cauliflower rice: Place the chopped cauliflower in a blender or food processor and pulse on low speed until ground into a rice-like consistency.
Warm oil in a large skillet over medium heat. Add garlic; saute for 30 to 60 seconds, until fragrant. Add the cauliflower rice; season with salt and pepper. Stir in water, mix well, then spread out in the skillet and let cook for 7 minutes, until the cauliflower is soft.
To serve, spoon a generous portion of cauliflower rice on the plate, top it with reserved lemon zest, then place salmon filet on top. Serve with extra lemon wedges.