Recipe: Tomato-Poached Fish with Cauliflower Puree

Place the cauliflower florets and 1/2 cup vegetable broth into a covered microwave-safe bowl. Cook in the microwave on high for 8-10 minutes, until very tender. Set aside and allow to cool slightly.

Spray a heavy skillet with a tight-fitting lid with cooking spray. Heat the olive oil over medium-high heat. Saute the onion and celery until the onion turns translucent, about 5 minutes. Add the remaining 1/2 cup vegetable broth, tomato sauce, diced tomatoes and their juices and bring it to a boil. Reduce the heat to medium. Add the fish to the tomato mixture, cover the skillet with the lid, and cook 8-10 minutes, until the fish turns opaque and flakes.

While the fish cooks, transfer the cauliflower and its cooking broth into the bowl of a blender or food processor. Add the garlic powder and black pepper to the bowl. Puree, pausing to scrape down the sides, until the cauliflower mixture is smooth. Adjust the seasonings to taste.

To serve: Divide the cauliflower puree evenly among four plates. Drizzle the lemon juice over the fish and garnish with parsley. Spoon a helping of fish and sauce over each plate of cauliflower puree. Serves 4.