Spicy Brazilian shrimp moqueca with cauliflower mash

• Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.

In a large frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the coconut milk and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the cauliflower is tender, 4 to 5 minutes.

While the cauliflower is cooking, prepare the vegetables and seafood.

• Peel and thinly slice enough onion to measure 1 cup [2 cups].
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
• Finely chop, press, or grate enough garlic to measure 2 teaspoons [1 TBL].
• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry (for the halibut, pat dry and cut into 1-inch pieces.) Season lightly with salt and pepper.
• Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

In another large frying pan [large sauce pot] over medium heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add the spicy tomato sauce base, mild green chiles, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, 3 to 4 minutes. 

 
Add the seafood and cook, stirring once or twice, until the shrimp are firm and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp, or the halibut is flaky and opaque, 4 to 5 minutes. Remove from the heat and season to taste with salt, pepper, and lime juice. 

When the seafood is almost done, prepare the garnish.

• Coarsely chop the cilantro for garnish.

Remove the cauliflower from the heat and drizzle with 1 to 2 teaspoons oil, if desired. Using the back of a spoon or a masher, coarsely mash the cauliflower. Season to taste with salt and pepper.

Transfer the cauliflower mash to individual bowls and top with the shrimp moqueca. Garnish with the cilantro and as much sambal oelek as you like and serve with the lime wedges.