Sesame-Almond Cod with Cauliflower Rice

Deep Dive into Flavor


Cod lives and grows in the deep, dark, cold Arctic Ocean, and this somewhat forbidding environment helps make it a nutrition powerhouse. It’s an excellent source of Omega-3 fatty acids, B12, and B6. But let’s be honest: Getting excited emotionally about a cod fillet is a pretty difficult task. Oh, cod! It’s a little dull—until it’s bundled under a rugged blanket of tahini and almonds. Now that same cod is both good for you and Good.

Total time: 40–45 minutes
Hands-off time: 15 minutes


Cauliflower Rice

  • 1 large head cauliflower
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon salt

Fish and Sauce

  • 2 cloves garlic
  • ¼ cup unsalted, roasted almonds
  • 6 tablespoons tahini
  • ¼ cup lemon juice
  • pounds cod fillets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh parsley
  • 1 lemon


  • food processor, rimmed baking sheet


Preheat the oven to 450F.

Rice the cauliflower

Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 pulses. You may need to do this in batches. In a large bowl, mix the riced cauliflower with the olive oil and salt. Spread it evenly on the baking sheet.

Make the sauce

Smash and peel the garlic; place it in the bowl of a food processor with the almonds. Pulse a few times, then add the tahini and lemon juice; purée until smooth. You want a texture like thick cake frosting (mmm... savory cake frosting), so add water 1 tablespoon at a time, if necessary, to get the right thickness.

Prep the fish

Place the fish directly on top of the cauliflower rice and sprinkle the fillets with the salt and pepper. Use a butter knife to spread the tahini mixture evenly over the fish.

Bake everything

Place the baking sheet in the oven and roast the rice and fish for 10–15 minutes, until the nut crust is lightly browned and the fish is opaque. While the food is in the oven, mince the parsley and cut the lemon into wedges.

To serve

Divide the cauliflower rice among individual serving plates, top each with fish, then squeeze fresh lemon juice over the fillets and sprinkle with minced parsley.