Pan-Seared Bass in a Cauliflower Faux Cream Sauce with Sauteed Tomatoes and Pine Nuts

As part of bass week, I was crazing something a little more creamy. I'd seen something about a cauliflower sauce and wanted to try it. I had a great fish the other day at Montmartre that had a cream sauce, so that was my inspiration (plus wanting to try a cauliflower sauce). It was delicious. Jamie loved the cauliflower sauce and wants to put it on everything. The best part is, it's actually pretty healthy. Certainly way healthier than any cream sauce. The cooked tomatoes give a little brightness and the pine nuts add a good texture.

Ingredients:

2 big single servings of bass

1 small head cauliflower, broken into florets

4 cloves roasted garlic

8 cherry tomatoes

1 tbsp pine nuts

olive oil

salt and pepper

Directions:

Pat dry and season the fish with salt and pepper. Put the cauliflower a pot and cover with water and add salt. Bring to a boil and cook until very tender, about 10 minutes.

Put into a blender with the cloves of roasted garlic and blend.

Add water from the pot little by little until smooth. Add 1 tbsp butter and blend. Season with salt and pepper. Put back in the pot and keep warm. It should have the consistency on a thick sauce.

Heat olive oil in a small skillet over medium heat and saute tomatoes until soft and starting to burst. Then quickly toast the pine nuts in the pot.

Heat a nonstick skillet over medium heat and add a little olive oil. Add the fish and cook for about 5-7 minutes each side until evenly browned and cooked through. Spoon the sauce into a rimmed bowl. Top with fish, then add tomatoes, and sprinkle the top with pine nuts.