Spicy Chili-Garlic Cod with Cauliflower Puree

spicy sriracha-scallion paste, flaky cod, creamy cauliflower

1707 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 354 | Category: Low-Calorie, Paleo, Pescatarian | Allergens: Fish (Cod). Processed in a facility that contains Shellfish, Milk, Eggs, Soy and Wheat. | Excellent Source of: Fiber, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Blender
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Coconut or Avocado Oil (for Paleo)
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Apple Cider Vinegar
  • - Cauliflower Florets
  • - Chicken Stock Concentrate
  • - Cod
  • - Crushed Red Pepper
  • - Minced Garlic
  • - Parsley
  • - Sliced Scallions
  • - Sriracha

Wine Pairings by @grapefriend

Lots going on with the white fish but spicy sauce. One thing that can bring anything in unison: sparkling rosé. Don’t forget bubbles can go with dinner too, not just before and not just for celebrating!

Beer Pairings

Yep, a Tropical IPA for the win. The fruity notes of this trendy, new beer style will pair well with this dish.

TK Table Talk:

If you had to perform at a talent show next week, what would your talent be?

What To Do:

Spicy Chili-Garlic Cod with Cauliflower Puree - Step 1

1. Make Stock: Whisk together chicken stock concentrate and 2 cups hot water. Set aside 1 tablespoon.

 Spicy Chili-Garlic Cod with Cauliflower Puree - Step 2

2. Make Cauliflower Puree: Combine cauliflower, remaining stock and ¼ teaspoon each salt and pepper in a medium saucepan over high heat. Bring to a boil; cover, reduce heat and simmer 15 minutes or until cauliflower is very tender. Puree cauliflower in a blender or food processor until smooth. Transfer to 2 shallow serving dishes and keep warm.

 Spicy Chili-Garlic Cod with Cauliflower Puree - Step 3

3. Make Chili Paste:I Rinse the bowl of the blender. Combine all but 2 tablespoons parsley, scallions, ONLY 1 teaspoon sriracha, ONLY ¼ teaspoon crushed red pepper (omit, if desired), garlic, and ONLY 1 tablespoon apple cider vinegar in blender. Pulse until smooth.

 Spicy Chili-Garlic Cod with Cauliflower Puree - Step 4

4. Cook Fish: Sprinkle cod on both sides with ½ teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add cod. Spoon chili paste on top of cod. Cover and cook 6 to 8 minutes or until cod flakes easily with a fork.

To Serve: Top cauliflower puree with cod. Sprinkle with remaining parsley. Drizzle with extra-virgin olive oil.

Pro Tip:

The spicy chili paste adds a punch of flavor to most any dish. Add a dollop to scrambled eggs, shrimp, pork or chicken.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife