Blackened Gulf Cod with Creamy Cauliflower Mash

Prepare the vegetables: Wash 2 large heads of cauliflower and chop them into uniform florets. Peel 6 raw garlic cloves. Wash 3 stalks of green onions and thinly slice them, separating the white and green parts.

Place the cauliflower florets and 6 garlic cloves into a large pot. Cover with water, add 1 tsp of salt, and bring to a boil over high heat. Reduce the heat to medium and simmer for 12 to 15 minutes, or until the cauliflower is completely fork-tender.

While the cauliflower cooks, prepare the Cajun blackening seasoning. In a shallow bowl, mix together 2 tbsp smoked paprika, 1 tbsp dried oregano, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.

Pat dry 4 raw cod fillets with paper towels. Do not wash the fish. Drizzle 1 tbsp of olive oil evenly over both sides of the fillets, then press each fillet firmly into the blackening spice mixture to coat thoroughly, creating a thick crust.

Drain the cooked cauliflower and garlic thoroughly in a colander, letting them steam dry for 2 minutes to remove excess moisture.

Transfer the drained cauliflower and garlic to a food processor or high-speed blender. Add 1/2 cup of low-sodium vegetable broth, 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Blend on high until completely smooth, creamy, and free of lumps.

CRITICAL STEP FOR MEAL PLAN: Measure out exactly half of the prepared cauliflower mash (approximately 4 cups or 2 lbs). Transfer this reserved portion to an airtight container, let it cool completely, and store it in the refrigerator to use as a sauce base for Day 7.

Heat 2 tbsp of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering but not smoking.

Carefully lay the seasoned cod fillets into the hot skillet. Sear undisturbed for 3 to 4 minutes on the first side to develop a dark, flavorful, blackened crust.

Carefully flip the fillets using a fish spatula. Cook for another 3 to 4 minutes on the second side, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Cut the lemon in half. Squeeze the juice of one half directly over the searing fish during the last 30 seconds of cooking. Cut the remaining half into wedges for serving.

To serve, divide the remaining warm cauliflower mash among 4 plates. Top each plate with a blackened cod fillet, garnish with the sliced green onions, and serve immediately with lemon wedges.