For the garlic butter cauliflower | ||
---|---|---|
6⅓ cups | Cauliflower, raw | |
2 tbsp | Butter, unsalted | |
3 (ea. 0.11 oz) | Garlic, raw | |
½ tsp | Salt, Kosher salt, table salt | |
¼ tsp | Pepper, black, ground | |
For the tandoori fish | ||
1½ lb | Halibut, fish, raw, fillet | |
¼ cup | Avocado Oil | |
12 servings | Homemade Tandoori Spice Mix | |
52.36 oz | altogether (view nutrition facts) |
Preparation
- Serving size:13 oz (calculated)Notes: 1 piece of fish (6 oz raw) plus 1 1/2 cups of cauliflower
- Temperature: 400 °F
- Break the cauliflower into bite-sized florets. Optionally microwave the cauliflower for 5 minutes to pre-cook it.
- Combine the melted butter with the minced garlic and toss the cauliflower florets in it until evenly coated.
- Line a baking tray with parchment paper. This is sufficient for 2, maybe 3 servings.
- Spread the cauliflower on one half of the tray.
- Mix together the oil and the tandoori spice.
- Pat dry the fish fillets with some kitchen towel and coat them with the paste. Of course, you can use your favorite white fish instead of halibut.
- Add the fish to the baking tray and bake until done, about 10 minutes. The fish should flake easily, but still be slightly translucent in the center.
- Enjoy!
- Calorie count390 kcal
- % of calories by macros
Fat 52.3 % 204 kcal 22.6 g Net Carbs 8.5 % 33 kcal 8.1 g Dietary Fiber 2.6 % 10 kcal 4.9 g Protein 36.7 % 143 kcal 36 g - Approx. WW SmartPoints™7.1
- Cholesterol 98.6 mg
- Sodium 978.5 mg
- Fat 22.6 g
- Saturated Fat 5.9 g
- Trans Fat 0 g
- Carbohydrates 13 g
- Dietary Fiber 4.9 g
- Total Sugars 3.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 35.7 g
- Calcium 82.5 mg
- Iron 2.1 mg
- Magnesium 77.7 mg
- Potassium 1336.5 mg
- Zinc 1.3 mg
- Vitamin A (Retinol Equivalents) 87.1 mcg
- Vitamin B12 1.9 mcg
- Vitamin C 83.3 mg
- Folate 118.9 mcg
- Folic Acid 0 mcg