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.
