MY COD in a TOMATO, JALAPENO and SPICES SAUCE with my CILANTRO CAULIFLOWER RICE!

​Time for more cod, since I simply love it! And my parsley cauli rice, healthy delicious!
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $8.30 or $4.15 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2+
 
Ingredients
2 cod filet cut in 1” thick strips ($4.00)
2 tsp. Roasted garlic and herbs (.20)
2 tsp. Chimichurri Flakes (.20)
2 tsp. Smoked Paprika (.20)
2 tbsp. Truffle oil ($1.00)
 
½ cauliflower head briefly processed in food processor for rice like grains ($1.20)
4 large garlic cloves, chopped (.30)
¼ c. fresh chopped cilantro (.20)
2 tbsp. of broth of stock of your choice (.10)
1 c. Spicy diced tomatoes with jalapeno (.90)
 
Directions
Pat dry the cod and slice according to my ingredients list. Season with 1 tsp. of each:
Roasted garlic, Chimichurri Flakes, Smoked or regular Paprika and Truffle oil. Refrigerate.
Cut half head of cauliflower, remove the stem, break into florets and process into rice in your food processor. That is best done using just the pulse key few times.
Then in a skillet with 1 tbsp. of Truffle oil, sauté chopped garlic until golden brown. Then add the cauli rice, chopped cilantro, 1 tsp. Roasted garlic and herbs, 1 tsp. Chimichurri Flakes and 1 tsp. Smoked Paprika.
Cook it for about 1 minute and add at least 1 tbsp. of broth or stock. You want it to get a nice color but not   it because it will become mushy. Remove from stove.
Get a skillet with just a bit of truffle oil to start sautéing the cod briefly, couple of minutes, then add the spicy diced tomatoes and cook until it starts to bubble. Remove from stove. What’s left now is to start plating. Enjoy!