‘Mock’ anything always sounds suspicious but the cous cous-like texture of this cauliflower dish is apt and a great alternative for those needing gluten-free. For a vegetarian alternative, brush large field mushrooms with the harissa and olive oil and bake instead of the fish and add some cooked chickpeas to the cauliflower ‘cous cous’ when frying.
2 tsp red harissa
1 tbsp olive oil
4 x 180 g fillet Barramundi or Salmon
1 med cauliflower
1 tbsp unsalted butter
2 tsp ground cumin
½ tsp garam masala
½ tsp ground coriander
1 tsp + extra salt flakes
freshly cracked black pepper
1 cup fresh basil leaves
2 limes, cut into wedges
- Preheat oven to 200 c, line a baking tray with baking paper and place the fish fillets on the tray spaced well apart.
- Mix the harissa and olive oil together and evenly brush over the fish. Bake in the oven for 10 – 15 minutes depending on the thickness.
- Cut away the thick core end of the cauliflower and then into small chunks. Finely chop in 2 – 3 batches in a food processor until the texture of coarse breadcrumbs.
- Heat the butter in a large frying and when brown, fry the spices for 10 seconds before stirring through the chopped cauliflower. Sprinkle over the teaspoon of salt flakes and toss well to combine. Place a lid on the pan and steam for 3 minutes.
- Stir the edges through and place the lid on for a further 2 minutes. Cook until just tender.
- Serve topped with the fish, salt flakes, freshly cracked black pepper and garnished with basil leaves and lime wedges