Cajun blackened sole with cauliflower dirty “rice”

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 550 Calories/Serving

30 – 40 Minutes

Born on the Louisiana bayou, dirty rice is traditionally made with chicken giblets and smoked sausage, which color the rice a “dirty” hue. We’ve swapped in black garlic, mushrooms, and porcini powder for the meats, plus cauliflower instead of white rice, to make it lighter, but just as bold. Black garlic bears little resemblance to its fresh equivalent: held at about 140°F for weeks at a time until it turns its incredible color, it’s loaded with umami and antioxidants, and tastes like savory candy.


  • 3 ounces white button mushrooms
  • 1 or 2 cloves unpeeled black garlic
  • 1 serrano chile (optional)
  • 1½ ounces roasted red peppers
  • 2 scallions
  • Rice seasoning (chili powder - porcini powder)
  • 1 fresh bay leaf
  • 1/3 cup mirepoix (onions - carrots - celery)
  • ¾ pound cauliflower “rice”
  • Two 5-ounce sole fillets
  • Blackening spice blend (guajillo chile powder - sweet smoked paprika - granulated garlic)
  • 1 lemon



Prep the cauliflower dirty “rice” ingredients

  • Thinly slice the mushrooms.
  • Trim the root ends from the black garlic cloves and remove the peel; using the side of a knife, smash the garlic.
  • If using, remove the stem, ribs, and seeds from the serrano; thinly slice the serrano. Wash your hands after handling.
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.


Start the cauliflower dirty “rice”

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the mushrooms, black garlic, rice seasoning, bay leaf, and as much serrano as you like. Season with salt and pepper and cook, stirring occasionally, until the mushrooms are caramelized, 4 to 5 minutes. Add the mirepoix, roasted red peppers, and white parts of the scallions and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the cauliflower “rice” and up to 1/4 cup water if dry. Season with salt and pepper and cook, stirring often, until the cauliflower is just tender and the liquid is mostly evaporated, 3 to 5 minutes.
While the cauliflower “rice” cooks, prepare the sole.


Prep and cook the sole

  • Pat the sole dry with a paper towel; season generously with salt and pepper and sprinkle with the blackening spice blend.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sole, reduce the heat to medium, and cook until the sole is cooked through, 2 to 3 minutes per side.


Finish the cauliflower “rice”

  • Juice half the lemon; cut half into wedges for garnish.
Remove the cauliflower “rice” from the heat; discard the bay leaf. Stir in the green parts of the scallions and lemon juice. Drizzle with 1 tablespoon oil and season to taste with salt and pepper.



Transfer the cauliflower “rice” to individual plates. Top with the sole and serve with the lemon wedges.

Nutrition per serving: Calories: 550, Protein: 24 g, Total Fat: 39 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 5 g, Cholesterol: 65 mg, Carbohydrates: 23 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 800 mg
Contains: fish

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