The first thing I did was prepare salmon the way I normally do which is to preheat the oven to 450 degrees while I marinate the salmon fillets in the juice of three fresh squeezed lemons, peppercorn and finely chopped garlic. After marinating the salmon for 15 minutes I put the entire contents of the bag into a deep baking dish and pop it in the oven for 30 minutes.
With some time left for the salmon to bake I then put the sauce mixture in a saucepan and let it simmer for about 15 minutes. To me this seemed to be a good amount of time to let the flavors seep into the cauliflower and also got the half and half to the point that it'll thicken while it cools off a bit. I get really hungry at this point because the salmon is almost done and the smell of the garlic and peppers become overwhelmingly good. When I did this I used one of my stainless steel mixing bowls that I got from Adri's Kitchen to use. These bowls came in three sizes, each with their own lids, which is rare in the world of mixing bowls. This was a plus because I was able to let the cauliflower mixture sit for a little bit while being covered to prevent anything from trying to get into it.