Cajun blackened sole and cauliflower-mushroom “dirty rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cajun blackened sole and cauliflower-mushroom “dirty rice”

Cajun blackened sole and cauliflower-mushroom “dirty rice”

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 320 Calories/Serving

30–40 Minutes

In this take on a classic Cajun dish, cauliflower stands in for the usual rice, which is made “dirty” with the addition of umami-rich porcini powder.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ head organic cauliflower
  • 3 ounces organic cremini or other button mushrooms
  • 3 organic scallions
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ½ teaspoon porcini powder
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
  • 1 organic lemon

Nutrition per serving

Calories 320, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 440mg (19% DV), Total Carb. 21g (8% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 22g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the “dirty rice” ingredients

  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 
  • Thinly slice the mushrooms. 
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.


Start the “dirty rice”

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, porcini powder, and as much jalapeño as you like, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to brown, 4 to 5 minutes. Add the mirepoix and white parts of the scallions and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the cauliflower “rice” and up to ¼ cup [½ cup] water if dry, season with salt and pepper, and cook, stirring occasionally, until the cauliflower is just tender and the liquid has mostly evaporated, 3 to 5 minutes [4 to 6 min].
While the cauliflower “rice” cooks, prepare the fish.


Prep and cook the fish

  • Pat the fish dry with a paper towel; season the sole lightly with salt and pepper, the halibut, snapper, and salmon generously. Sprinkle the fish with the blackening spice blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the snapper), reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole, 3 to 5 minutes per side for halibut, snapper, and salmon. Transfer to a plate.

While the fish cooks, finish the “dirty rice.”


Finish the “dirty rice”

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
Remove the cauliflower “rice” from the heat and stir in 1 tablespoon [2 TBL] lemon juice and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Transfer the cauliflower “rice” to individual plates and top with the fish. Garnish with the green parts of the scallions and serve with the lemon wedges.
Kids Can!
  • Measure the water for the “dirty rice.”
  • Juice the lemon.
  • Measure the lemon juice.
  • Garnish with the scallions.