Cajun blackened sole and cauliflower-mushroom “dirty rice”
Dairy-Free, Lean & Clean, Gluten-Free, Paleo, Soy-Free
30 – 40 Minutes
Black garlic adds a subtle sweet roasted flavor to cauliflower “rice” in this paleo take on classic Cajun blackened sole; the bright serrano chile is optional.
In your bag
- 3 ounces white button mushrooms
- 1 or 2 cloves unpeeled black garlic
- 1½ ounces roasted red peppers
- 3 scallions
- 1 serrano (optional)
- Rice seasoning (chili powder - porcini powder)
- 1 fresh bay leaf
- ½ cup mirepoix (onions - carrots - celery)
- 10 ounces cauliflower “rice”
- Fish options:
- Two 5-ounce Wild Pacific skinless sole fillets
- Two 5-ounce Wild Alaskan skinless halibut fillets
- Blackening spice blend (chili powder - sweet smoked paprika - granulated garlic)
- 1 lemon
Make It Leaner
Cook the cauliflower “rice” in Step 2 using just 1 tablespoon oil and omit the final drizzle of oil in Step 4 and you’ll shave off 120 calories and 14 grams of fat per serving.
Black garlic is made by holding fresh garlic at about 140°F for weeks at a time, until it turns an incredible inky black. What results is loaded with umami and antioxidants, has a sticky texture, and tastes like savory candy.
Calories: 540, Protein: 24g (48% DV), Fiber: 8g (32% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 65mg (22% DV), Sodium: 650mg (27% DV), Carbohydrates: 22g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.