Ingredients
3lbscauliflower,(1 large or 2 small heads)
4tbspolive oil
salt and pepper,to taste
1¼tspground turmeric
1tspcoriander seeds,coarsely crushed with a rolling pin or mortar
1lemon,sliced into wedges
1lemon
4tbspunsalted butter,at room temperature
1tbspfresh ginger,chopped
1tspcurry powder
1tsplemon zest,finely grated
⅛tspsalt
pinch of black pepper
24ozAlaska rockfish,(4 fillets)
2tbspolive oil
½tspsalt
⅛tspfreshly ground black pepper
2scallions,finely sliced, including some of the green part, for garnish
2tbspparsley,chopped
Preparation
Preheat the oven to 450 degrees F. Spray or brush a rimmed baking sheet with olive oil.
Remove all the outer leaves from the cauliflower and stand it upright on the cutting board (trim the bottom of the stem as needed to keep the cauliflower stable).
With a large knife, cut it into ¾-inch thick slices. There will be some “scraps”—slices or florets of cauliflower that are not attached to the core and fall apart, but this should yield at least 4 slices that are intact.
Brush both sides of the steaks with oil, and toss the “scraps” with a little oil as well.
Arrange them on the baking sheet, and sprinkle generously with salt and pepper, followed by the turmeric and coriander. Squeeze the lemon wedges over top.
Roast for 25 to 30 minutes or until golden and tender when the tip of a knife is inserted into the steak. Remove from the oven and set aside.
Lower the oven temperature down to 400 degrees F.
Remove about 1 teaspoon of zest from the lemon and squeeze about 1½ tablespoons of juice.
In a food processor, process the butter, lemon zest and juice, ginger, curry powder, ⅛ teaspoon salt, and a pinch of black pepper until combined. Scrape down the bowl once or twice as needed. Transfer to a bowl.
Line a baking sheet with foil and lightly brush with oil or spray with olive oil spray. Set the fillets on the baking sheet. Brush with 2 tablespoons of olive oil and sprinkle generously with salt and pepper.
Bake in the oven at 400 degrees F for 6 to 8 minutes or until the fish is cooked through and opaque. Remove from the oven, cover loosely with foil, and let the fish rest for 5 minutes.
The cauliflower can be served warm or room temperature; return it to the oven for a few minutes to rewarm, if desired.
Transfer the cauliflower to a large platter. Set the fillets on top and dot each fillet with the curry butter. Sprinkle with chopped scallions and parsley and serve.
