Ingredients:

  • 12 oz (340g) cod fillets, patted dry
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 4 cups (340g) cauliflower rice
  • 1 tbsp (15ml) sesame oil
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) coconut aminos
  • 1/2 tsp (3g) ginger, grated
  • 1 tbsp (21g) honey
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5ml) sriracha

Instructions:

  1. Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper.
  2. Toss the cauliflower rice with sesame oil, minced garlic, ginger, and coconut aminos. Spread evenly across two-thirds of the pan and roast for 8 minutes.
  3. Whisk together the honey, low-sodium soy sauce, and sriracha in a small bowl to create the glaze.
  4. Rub the cod fillets with olive oil, sea salt, black pepper, and lemon juice.
  5. Push the roasting cauliflower to the sides of the pan and place the cod fillets in the center.
  6. Brush the honey glaze generously over the top of each fillet.
  7. Return to the oven and bake for 8–12 minutes, or until the fish reaches an internal temperature of 145°F (63°C).
  8. Divide the cauliflower rice between two bowls, place a cod fillet on top, and drizzle with remaining pan juices.