11. April 2026
Cod & Cauliflower Rice
Skip the carb coma and feel the difference. We carefully swap out traditional white rice for wholesome, riced cauliflower, crafting a high-volume, nutrient-dense base that not only satisfies but actually keeps you feeling full for longer. Packed with a massive hit of lean protein and zero filler, this dish delivers clean, sustainable energy on a plate, without compromise.
Ingredients (Serves 2)
- 320g Cod Fillets
- 3 tbsp olive oil
- 1 cup diced onion
- 1 tsp Sea Salt and freshly ground pepper
- 1 medium head Cauliflower
- 2 cloves garlic minced
- 1 tsp ground Ginger
- ½ tsp turmeric
- ½ tsp Ground Cinnamon and coriander
- 1 cup Raisins
- 1 cup Olives roughly chopped
For the herb salsa
- ½ cup chopped parsley lightly packed
- ½ cup chopped coriander lightly packed
- ¼ cup chopped olives
- 1 tsp salt
- 1 tbsp fresh lemon juice
- ¼ cup olive oil
Instructions
- Break the cauliflower into small florets. Using a food processor, pulse florets until they are broken down. Pour rice on a large sheet pan.
- In a medium skillet, heat 2 tbsp olive oil, add onion, garlic and salt and saute for 5 minutes.
- Remove the skillet from the heat and add the ground ginger, coriander, turmeric, and cinnamon. Pour the spice mixture over the riced cauliflower, reserving 1 tbsp in the skillet. Add the raisins and olives to the cauliflower rice and stir. Place in oven and bake 10 minutes before adding the fish.
- Remove the cauliflower rice from the oven and rub cod fillets in the reserved oil spice mixture and nestle them in cauliflower rice.
- Drizzle filets and rice with 1 tbsp olive oil. Place in the oven. Bake until the cod reaches 125°F and the cauliflower rice is tender about 12-15 minutes. Remove from oven and allow to rest for 5 minutes before serving.
- While cod and rice are baking prepare the herb salsa. In a small bowl, combine the parsley, coriander, olives, salt, lemon juice, and olive oil.
- Serve the cod with the herb salsa