Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1 small head cauliflower into evenly sized, 1-inch florets, yielding about 1 pound. Line a large rimmed baking sheet and a small baking dish with parchment.

2. 2.

   Pat 3/4 pound cod dry and divide into 2 portions. Season evenly with 3/4 teaspoon fine table salt and refrigerate while you prepare the vegetables and grain.

3. 3.

   Toss the cauliflower on the large baking sheet with:

   • 1 teaspoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 3/4 teaspoon fine table salt
   • 1/8 teaspoon ground black pepper

   Spread into one layer and roast for 25–30 minutes, turning after 15 minutes, until browned and tender.

4. 4.

   While the cauliflower roasts, rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and simmer on low for 15 minutes, or until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

5. 5.

   While the quinoa cooks, finely grate 1 medium lemon to obtain 1 teaspoon zest, then squeeze it to obtain 2 tablespoons juice. Finely grate 2 small garlic cloves. Chop 1/4 bunch Italian parsley to obtain 1/4 cup leaves.

6. 6.

   Whisk together the tahini drizzle:

   • 2 tablespoons tahini
   • 2 tablespoons lemon juice
   • Half the grated garlic
   • 2 tablespoons water

   Whisk until smooth and pourable; add up to 1 additional tablespoon water if needed.

7. 7.

   When the cauliflower has roasted for about 15 minutes, place the seasoned cod in the small baking dish. Mix its coating:

   • 1 teaspoon olive oil
   • 1 teaspoon lemon zest
   • The other half of the grated garlic
   • 1/4 teaspoon ground cumin
   • 1/8 teaspoon ground black pepper

   Spread over the cod. Bake alongside the cauliflower for 10–12 minutes, until the thickest part reaches 140°F and the flesh flakes easily. Rest for 3 minutes.

8. 8.

   Fold 2 tablespoons chopped parsley into the quinoa. Divide the quinoa between two shallow bowls, add the roasted cauliflower, and top each with a cod portion. Spoon over the tahini drizzle and finish with the remaining 2 tablespoons chopped parsley.

Want more detail? See the temperature guide.