The key to cauliflower rice is to cook it to death. It gets rid of any cauliflower odor, and just absorbs the surrounding flavors. This recipe would work with many different kinds of fish, but I chose to use cod. I love the little parsley topping. It is SO good, and well worth that little touch.
Tomatoes and onions have a carb count that can be significant depending on your macros. Make sure that you control your portion and go heavier on the protein part of the dish.
- 1 head of cauliflower, riced, OR 1 bag frozen riced cauliflower from Trader Joe’s.
- 4 cod fillets
- 1 15 oz can diced tomatoes
- 3 cloves garlic (thinly slice 2 cloves and mince 1 clove)
- 1 small yellow onion, diced
- 1 large bunch parsley, finely chopped
- 2 Tbsp sherry vinegar
- avocado oil
- olive oil (for parsley mixture)
In a large bowl, microwave the cauliflower for 12 minutes, stirring once half way through. Set aside.
In a medium, nonstick pan, heat 2 tsp oil on medium-high heat until hot. Add onion and sliced garlic, and season with salt and pepper. cook 6-8 minutes.
While this is cooking, combine parsley and the remaining garlic. Slowly stir in enough olive oil to make a paste. Season with salt and pepper to taste. Set aside.
Add tomatoes and vinegar, and season with salt and pepper. Cook 6-8 minutes, stirring occasionally. Once it is slightly reduced, transfer to a bowl and set aside. Wipe out pan.
Pat the fish dry, and season with salt and pepper. Heat 2 tsp oil on medium-high heat until hot. Cook fillets 3-4 minutes on the first side and 2-3 minutes on the second side until cooked through.
Spoon a serving of cauliflower rice onto a plate, top with some sauce, fish, and garlic parsley. Serve.