Roasted Fish and Creamy Curried Cauliflower

Preheat the oven to 400 degrees F.

Pat the fish fillets dry, then drizzle with oil. Flip the fillets to coat in oil. Sprinkle the fillets with salt and pepper, followed by the garam masala on both sides. Place on a rimmed baking sheet and set aside.

For the curried cauliflower, place a large saucepot over medium heat. Add the butter and flour. Whisk and cook 1-2 minutes. Add the onions. Sauté another 2-3 minutes, then add the garlic and sauté one more minute.

Pour the chicken stock into the pot followed by the cauliflower florets. Cover and steam 5-10 minutes, until the florets are slightly tender.

Put the fish fillets in the oven and roast for 10 minutes, 15 minutes for thicker fillets. The fish should flake off when touched with a fork if cooked through.

Add the curry powder, cream, apricot preserve, cayenne and 1 teaspoon of salt to the cauliflower. Stir and simmer another 10 minutes.

Once the sauce has thickened, salt and pepper to taste.

To plate, spoon the curried cauliflower into a bowl and garnish with chopped cilantro. Place a fish fillet on top. Serve warm.