This lemony, buttery cod over cauli rice was up for dinner tonight. So delicious, so simple, and completely clean. Serves 1.
Broccoli stalks, diced
½ white onion, chopped
1 garlic clove, chopped
¼ red pepper, chopped
1 (24oz) bag of cauliflower rice
Onion powder, to taste
Garlic powder, to taste
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
Step 1: In a large pan over high heat, warm the olive oil.
Step 2: Work in your chopped broccoli stalks, white onion, garlic, and red pepper, allowing them to soften slightly.
Step 3: Add in the cauliflower rice and combine well. Season with onion powder, garlic powder, cracked black pepper, and JF Spicy Salt.
Step 4: Turn the heat up and let this come together.
Step 1: Season your cod with JF Spicy Salt and cracked black pepper, then dredge lightly in almond flour.
Step 2: Warm the olive oil in a large pan. Lay in your fillet and re-season as needed.
Step 3: Allow it to brown on one side, then flip for an even cook. Remove from the heat.
Step 1: In that same pan allow the garlic to slightly brown as it warms.
Step 2: Pour in your vegetable stock; deglazing the bottom of the pan. Work in the capers, lemon juice, and zest.
Step 3: As that reduces, work in your vegan butter. Allowing it to melt over the heat. Adjust seasoning to taste.
Step 4: Once this has come together, lay your cod back into the pan; generously coat it in the gravy we’ve created.
Step 5: Garnish with fresh parsley and serve over our cauliflower rice. Enjoy!