p.s. you could probably serve this over rice or use spinach.  In fact the original recipe calls for a base of spinach and corn, so put the fish over whatever you desire, its the yummy sauce that makes everything taste good!

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p.s. I use Coconut Aminos in the recipe.  This is a brown liquid made from coconut that tastes a lot like soy sauce and can be used in any recipe that calls for soy or tamari sauce (both which contain gluten unless labeled as gluten-free) soy is also a reactive food to a lot of people and so I avoid both.

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Yes I know, cauliflower crust is not a new invention.  Maybe you were like me and kept thinking, hmmm that might work, but it’s too much work, or whats the point?  Well, I finally tried it and guess what?  It wasn’t that much work and yep it was worth it!  Is this like deep dish pizza from pizza hut?  Nope, it doesn’t really even taste like pizza dough but it creates a tasty substantial base in which to pile any and all toppings onto, and you sneak a serving of vegetables in and avoid the gluten or starchy gluten-free crust you’d get otherwise.  I made mine dairy free but feel free to add 1/2 cup of mozzarella to the dough to make it a little more crisp!  I promise you it’s worth it!  Oh and by the way I had “riced” a cauliflower and froze it.  I used the frozen cauliflower and it worked great!

See this post to learn how to “rice” cauliflower.

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Tip: spiralize some vegetables at the beginning of the week to have on hand for meals. Store in bags or containers in the refrigerator to keep fresh.  I have found they will last up to 3-4 days.  Get creative!  You can use daikon radish, beets, carrots, cucumbers, sweet potatoes, broccoli stems, zucchini….  Use raw for salads or cooked in place of anything you would make with rice or pasta!  I think this dressing would also work well over bagged broccoli slaw.

Buy a spiralizer here No long explanation for this one….You take a yummy home made dressing and pour it over some spiralized vegetable noodles add some sesame seeds and a protein on the side (or right to the salad!) and you have an instant lunch or dinner.

Tip: spiralize some vegetables at the beginning of the week to have on hand for meals. Store in bags or containers in the refrigerator to keep fresh.  I have found they will last up to 3-4 days.  Get creative!  You can use daikon radish, beets, carrots, cucumbers, sweet potatoes, broccoli stems, zucchini….  Use raw for salads or cooked in place of anything you would make with rice or pasta!  I think this dressing would also work well over bagged broccoli slaw.

Buy a spiralizer here 

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