Let’s be real– after a long work day the last thing we want to do is cook a crazy complicated meal. That’s why we recommend to prep meals on Sundays that can be easily composed each night. One of our go-tos is this sea bass and cauliflower rice combo. It might be hard to believe, but this dish is easily portioned out: the fish can be cut up into 4-5 palm-sized pieces and cooked in less than ten minutes! Additionally, it only takes one head of cauliflower and one bunch of kale to make into a week’s worth of this hearty side dish. Once chopped, you can sautée these two together in a snap! 



  • 1  lb wild sea bass (cleaned, scaled and filleted)
  • 1 teaspoon minced garlic 
  • 1  tablespoon extra virgin oil
  • 1/4 teaspoon fresh dill
  • 1 tablespoon lemon juice
  • 1  teaspoon salt 
  • fresh course ground black pepper


Preheat the broiler. Position oven rack 4 inches beneath the heating coils. Rub olive oil on sea bass fillets before placing in pan. Combine 1 teaspoon minced garlic, 1 tablespoon lemon juice, and 1/4 teaspoon dill in a small bowl. Sprinkle the mixture over the fillets. Dust pepper onto the sea bass fillets to taste. Broil the sea bass for approximately 9 minutes or until the entire fillet is opaque. Use a knife to open the center of each fillet to check and see if the sea bass is ready to eat.




  • 1 small head cauliflower, cleaned and broken into large florets
  • 1 teaspoon coconut oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons ginger, very finely chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons sliced scallions
  • 1 packed cup cleaned and shredded kale
  • 1 tablespoon wheat free tamari


Pulse the cauliflower florets in a food processor about 10-15 times for 1 second each time. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa. In a large sauté pan, heat coconut oil and toasted sesame oil over medium high heat. Add kale, ginger, garlic, scallions, and a pinch of salt, and sauté for 2 or 3 minutes. Off the heat, add 2 cups pulsed cauliflower and tamari.



Recipe- Goop Photographs: Charlotte Ferguson 

1 Comment

  • marilyn lavergne March 10, 2015

    that’s for tonight!!

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