Seared cod & grilled cauliflower couscous
Making cauliflower into couscous is not only an excellent solution for people who are gluten intolerant, but also a great way to rediscover the vegetable.
Particularities
- ServesServes 4
- Prep time10 min
- Cook time30 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 1 head cauliflower, cut into florets
- 4 tablespoons butter
Replacement optionsor vegetable oil
- 1 French shallot, minced
- Salt and pepper, to taste
- 1 clove garlic, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1/2 cup chicken broth
- 1/2 cup cilantro, chopped
- 4 cod fillets (4.5 oz each)
Steps
- Preheat the oven to 350˚F.
- Place the cauliflower florets in a food processor and process until texture resembles couscous. Set aside.
- In a pan, melt 2 tablespoons of butter and sauté the shallot and cauliflower couscous for 3–5 minutes. Season.
- Add the garlic and spices and deglaze with the broth. Simmer for 5 minutes and add the cilantro. Adjust the seasoning and set aside.
- Generously season the cod fillets.
- In a large non-stick pan, melt 2 tablespoons of butter and sear the cod for 2–3 minutes on each side or until nicely browned.
- Place in an oven-safe dish and bake for 5–8 more minutes. Serve with couscous.
Recipe published on August 19, 2018
