Pan-Fried Fish with Cauliflower Tabbouleh

Steps

1. a small pot of salted water to the boil.
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, prepare rest of cauliflower tabbouleh. Grate cauliflower into rice-sized pieces, stopping when you reach the stalk (about 1½ cups worth); dice tomato 1cm; finely dice red onion.
4. Place cauliflower in pot of boiling water and cook for 1-2 minutes, until cooked but with a slight bite. Drain well and set aside.
5. When the rice has 5 minutes cook time remaining, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Heat a drizzle of oil in a medium fry-pan on high heat and cook fish for 1-2 minutes each side, until just cooked through.
6. Add cooked cauliflower to a medium bowl, along with ¾ cup cooked brown rice and all remaining cauliflower tabbouleh ingredients. Drizzle with a little olive oil and season to taste with salt and pepper.
7. Place cauliflower tabbouleh onto a plate, smoothing out with the back of a spoon into a circle. Top with pan-fried fish and serve lemon wedges on side for squeezing