Sriracha Cod with Cauliflower Puree
I love cod or haddock and decided to make a Sriracha Cod with Cauliflower Puree for lunch and it was just perfect! The sriracha added extra heat and the combination with the cauliflower made this a great meal. I want to thank ShopRite for all of the ingredients for us to create this recipe!
I just love Roland Foods dijon mustard and sriracha.
Ingredients
- 1 large cauliflower
- 2 large garlic cloves, peeled
- 1/2 cup oil (coconut, olive, avocado)
- 1 large egg, room temperature
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic, chopped
- 2 tablespoons Sriracha
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 pound cod, cut into 4 pieces
- 1/4 cup broth (chicken or vegetable)
- chopped green onions
Directions
Preheat oven to 350 degrees.
Cut cauliflower into florets and add into a large pot with the garlic cloves. Add just enough water to cover the cauliflower or use a steaming pot and over medium heat steam for 20-25 minutes or until fork tender. Drain in a colander.
In your blender add oil, egg, lemon juice, dijon mustard, garlic, sriracha, salt and pepper and combine until mixed well together. Set aside.
Take out our baking sheet and rip 2 good sizes pieces of parchment paper and set on your counter or work area.
Lay each piece of cod on a parchment paper and pour sriracha mixture onto each pieces of fish. Fold and seal the lay on a single layer on the baking sheet.
Bake for 13 minutes or until fish is flaky. (13 minutes was perfect for me).
In your blender add in cauliflower and broth to combine. Taste and you may want to add a little salt and pepper to season.
Take a small sauté pan and add in almonds. Let pan heat over medium and brown the almond slivers for about 5 minutes then remove from heat.
To serve add a large heaping of cauliflower puree on the bottom of the plate then top with a piece of fish. To finish add almonds, a drizzle of sriracha and chopped green onions! Enjoy