Curried Cod and Chickpeas with Cauliflower Rice
One of my favorite things about this recipe is how much healthyness is packed into this recipe in under an hour! Savor the taste of this flavorful curried cod and chickpeas over cauliflower rice! Infused with vitalizing turmeric, the tender and spicy cod pairs perfectly with crispy chickpeas. Topped with zesty herb dressing and served on a bed of cauliflower rice, it's a flavor and textural explosion in every bite!
Ingredients
Cooking Instructions
step 1
Preheat your oven to 425 degrees F (220 degrees C), broiler, air convection mode.
step 2
Next, prepare the herb dressing. In a food processor, combine the Greek Yogurt (3 Tbsp), Fresh Mint (5 stalks), 1 Tbsp of Lemon Zest (1), 1/2 Tbsp of Lemon Juice, and a pinch of Salt (to taste) until you have a smooth dressing. Taste and adjust salt if needed. Set the herb dressing aside.
step 3
In the same vessel, prepare the curry marinade. Blend together to combine the Greek Yogurt (4 Tbsp), Fresh Ginger (1 piece), Garlic (2 cloves), Red Chili Peppers (2), Curry Powder (1 Tbsp), Ground Turmeric (1 tsp), Honey (1 Tbsp), and a pinch of Salt (to taste). Blend until you have a smooth and well-combined marinade.
step 4
Afterward, pour the prepared marinade into a roasting pan, sprinkle over the Chickpeas (1 can) and Cod Fillets (4) on the marinade, and spoon over additional marinade over the cod. Drizzle over 2 Tbsp of Olive Oil (2 Tbsp) to promote browning and Everything Bagel Seasoning (1 Tbsp).
step 5
Place the whole roasting pan into the preheated oven and on the top layer of the oven for 18-20 minutes or until the cod filets start to flake. The marinade should caramelize and crisp up in some areas.
step 6
While the fish is roasting, prepare the cauliflower rice. In a food processor, place in the Cauliflower Florets (1 head). Pulse until the cauliflower turns into a couscous consistency.
step 7
Then, in a shallow pan over medium heat, drizzle over 2 Tbsp of Olive Oil (2 Tbsp) and pour over the cauliflower rice. Season with Salt (to taste) and stir occasionally until the cauliflower dries out and crispens. Reserve.
step 8
Once the cauliflower rice is done and the cod chickpea roast is brown and smells amazing. Spread the cauliflower rice on a serving platter, top with Fresh Baby Spinach (2 cups) and the roasted cod, scrape and place over shards of the roasted chickpeas on the side, and spoon over the herb dressing for contrast and texture. Garnish with sliced red chili and enjoy.
