Moroccan Roasted Cauliflower with Grilled Fish
Spices make such an impact on this dish, with one of my favourite combinations, Ras el hanout or Moroccan spice blend lending such a wonderfully uplifting hand to the cauliflower.
140 g (5 oz) raw cauliflower florets
Himalayan salt and freshly ground black pepper
2 teaspoons Moroccan spice blend
1 tablespoon ground wakame (seaweed)
1 teaspoon finely chopped flat-leaf (Italian) parsley
125 g (4 ½ oz) piece of white fish fillet
½ lime, zested and juiced
1 small handful mint, coriander (cilantro) or basil leaves
1 lime wedge, to serve
Preheat the oven to 200°C (400°F) and line a small roasting tray with baking paper.
Place the cauliflower florets in a small pot and just cover with water. Add a pinch of salt and bring the pot to the boil. Allow the cauliflower to cook for 5 minutes, then drain the cauliflower.
Pat the cauliflower dry with a paper towel, then sprinkle with the Moroccan spice blend, half the ground wakame and the finely chopped parsley. Season with a little salt and pepper and lay the cauliflower in a single layer on the roasting tray, leaving space for the fish.
Pat the fish fillet dry with a paper towel, drizzle with the lime juice and sprinkle over the zest. Top with the rest of the ground wakame and season with salt and pepper.
Place the fish onto the roasting tray alongside the cauliflower and cook in the oven for 8–10 minutes, or until the cauliflower is tender and the fish is just cooked through. The fish should flake easily when gently touched with a fork.
Serve the cauliflower and fish topped with fresh herbs and a lime wedge on the side.
