This lemony, buttery cod over cauli rice was up for dinner tonight. So delicious, so simple, and completely clean. Serves 1. 

INGREDIENTS:

Cauliflower Rice:

• Olive oil
• 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

Cod:

• Olive oil (I like Kyoord)
• 1 cod fillet
• JF Spicy Salt
• Fresh cracked black pepper
• Almond flour

Lemon Gravy:

• 1 garlic clove, minced
• Vegetable stock
• Capers (I like Jeff’s Garden)
  
• Lemon juice, to taste
• Lemon zest
• 4 Tbsp unsalted, vegan butter (I like Miyoko’s)

PROCESS:

Cauliflower Rice

1. In a large pan over high heat, warm the olive oil. 

2. Work in your chopped broccoli stalks, white onion, garlic, and red pepper, allowing them to soften slightly.

3. Add in the cauliflower rice and combine well. Season with onion powder, garlic powder, cracked black pepper, and JF Spicy Salt. 

4. Turn the heat up and let this come together. 

Cod

1. Season your cod with JF Spicy Salt and cracked black pepper, then dredge lightly in almond flour. 

2. Warm the olive oil in a large pan. Lay in your fillet and re-season as needed.

3. Allow it to brown on one side, then flip for an even cook. Remove from the heat. 

Lemon Gravy

1. In that same pan allow the garlic to slightly brown as it warms.

2. Pour in your vegetable stock; deglazing the bottom of the pan. Work in the capers, lemon juice, and zest.

3. As that reduces, work in your vegan butter. Allowing it to melt over the heat. Adjust seasoning to taste.

4. Once this has come together, lay your cod back into the pan; generously coat it in the gravy we’ve created.

5. Garnish with fresh parsley and serve over our cauliflower rice. Enjoy!