MY OVEN ROASTED CAULIFLOWER STEAKS and COD STEAKS in a CURRY- DILL JUICES SAUCE!

As I indicated in my post yesterday, I do not find orange cauliflower quite often, but when I do, I take enough time to think about how I will cook it and what I will pair it with. This time it was cod. So, I took advantage of roasting the cauliflower steaks in the oven, then added the cod stakes towards the end and finally, use the juices of the curry cod as the sauce for the meal. Brilliant!
 
Category:  Entrée 
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $7.99 or $3.99 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 orange cauliflower stakes from my yesterday post ($2.49)
2 cod filet ($4.00)
1 ½ tsp. Angie’s dry seasoning (.30)
1 ½ tsp. Curry powder (.10)
1 ½ tsp. Dill flakes and Cilantro leaves (.10)
3 tbsp. Angie’s basting olive oil ($1.00)
 
Directions
Start your oven to 425 to 450 degrees (depending on your oven calibration). This is the temperature that you are using if you are roasting the cauliflower stakes today. The point also is to take advantage of the oven heat towards the end to also roast the cod.  You will roast the cauliflower for about 25 minutes, however, if you are roasting just the cod, roast it for about 10 to max. 15 minutes depending on the thickness of your cod. You will know it’s done when it starts to break apart.
Spray a small baking tray with olive oil, or use parchment paper or a baking liner and place the cod on the tray. Set aside.
In a small bowl, whisk the seasoning listed under my ingredients with the olive oil, then brush both sides of the cod.
When done, remove from oven and start plating your meal.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce