Ingredients
1/2 head of cauliflower
vegetable stock
salt and pepper
vinegar (champagne, pinot grigio, or white wine vinegar)
two handfuls of cherry tomatoes
2 T balsamic vinegar
2 fish filets (like sea bass, halibut, swordfish)
Cover the cauliflower with half vegetable stock and half water. Cook it until it is fork tender, about 30 minutes. Put the cauliflower in a blender with about 1/4 cup of the cooking liquid, or enough to make it smooth when blended. Add a teaspooon of salt and a grind of pepper, along with two teaspoons vinegar and blend until very smooth, like a sauce.
Cut the tomatoes in half and sprinkle with salt and pepper. Roast at 400 degrees until squishy, about 30 minutes. Transfer to saucepan with two tablespoons (glunks) of balsamic vinegar. Cook on medium high until thick and syrupy.
Salt and pepper the fish. Sear both sides in a nonstick pan and finish it in the oven at 350 degrees.
