Thai Cauliflower Rice Salad {with Spicy Peanut Sauce} is one delicious bowl full of colors, textures and flavors.  Intended to be served cold or even room temperature, this salad makes a wonderful picnic dish.

The recipe begins with Cauliflower Rice.  Click Cauliflower Rice for our method.

Next comes the flavor infusion.  Coconut milk, fresh shredded and diced veggies & herbs, and a punchy (and spicy) peanut sauce brings it all together.

While I chose purple cabbage, carrot, jalapeno, red onion, scallion, peanuts and cilantro….the raw ingredients you choose can be adapted according to taste.

While my goal was to build a full-flavored salad that could double as a vegetarian meal, the fact that it weighs in at 4 WW Pts+ per serving is a welcomed bonus.  Using cauliflower rice vs. traditional rice reduced the calories by almost 200.  Using PB2 instead of peanut butter further reduced the fat and calories.

What? What? PB2.  I know, it’s new to me as well.  I discovered it during a Weight Watchers meeting discussion.  Powdered peanut butter, with 85% less fat, with a mostly peanut butter flavor and texture.

I caved and bought a jar.  I’m happy to say, it’s actually quite good.  I’ll let you do your own research.  Feel free to use traditional peanut butter in this recipe. wink. wink.

Recipe Note:  with our Spicy Peanut Sauce I knew I wanted specific flavor infusion.  This Honey Ginger White Balsamic Vinegar worked perfectly in this recipe.

You can find Honey Ginger White Balsamic Vinegar online at Gabby’s Olive Branch.

Or you can combine 1 Tbl. grated ginger, 1 Tbl. honey, 1 Tbl. white balsamic vinegar.

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Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 medium head cauliflower
• 1 Tbl. olive oil
• 1 cup lite coconut milk
• 1 1/2 cups shredded purple cabbage
• 2 medium carrots shredded
• 1 lg. jalapeno fine diced
• 1/2 cup red onion fine diced
• 1/2 cup peanuts
• 1 cup fresh cilantro leaves
• 2 scallion thinly sliced

For spicy peanut sauce…

• 2 Tbl. sesame oil
• 1 Tbl. srirach sauce or more to taste
• 1/2 cup PB2
• 1/2 cup water
• Or 1/2 cup peanut butter
• 3 Tbl. ginger honey balsamic vinegar
• Or 1 Tbl. fresh grated ginger
• 1 Tbl. honey
• 1 Tbl. white balsamic vinegar

Instructions

• Cut cauliflower into florets, discarding tough core. Process in food processor, using pulse feature, until it resembles rice sized pieces. Sauté cauliflower in covered skillet with 1 Tbl. olive oil and 1 cup coconut milk, for 8-10 minutes. Drain.
• Slice & dice veggies and reserve.

For spicy peanut sauce…

• Whisk sauce ingredients. Pour over cauliflower rice and diced veggies according to taste.

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Cauliflower Rice.  A fantastic low-carb, low-cal substitute for an otherwise carb-laden food.  Does it taste ‘just like’ rice.  Nope.  However seasoned like you would rice, it’s a delicious side dish that is wonderful when paired with other punchy flavors.

The process of making Cauliflower Rice is very simple.  Cut head of cauliflower into florets, discarding tough core.  Chop in food processor, using pulse feature, until the cauliflower resembles rice sized pieces.

You can either microwave covered for 3-4 minutes until tender or saute in a covered skillet with a little olive oil for 5-7 minutes.

Season as you would rice.  Or use your Cauliflower Rice in your new recipe called Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}.  Delicious.

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Cauliflower Rice

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 -6

Ingredients

• 1 head cauliflower
• 1 Tbl. olive oil
• salt & pepper to taste

Instructions

• Cut cauliflower into florets, removing tough center core. Process in food processor, using pulse feature until cauliflower resembles rice sized pieces.

For microwave method…

• Place cauliflower in a microwavable safe bowl. Add 2-3 Tbl. water. Cover with plastic wrap and microwave on HIGH for 3-4 minutes. Drain off water. Season with salt & pepper to taste.

For stovetop method…

• Heat Tbl. of olive oil in a covered skillet over medium heat. Add chopped cauliflower and sauté covered for 5-7 minutes. Season with salt & pepper to taste.

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Kate’s Roasted Buffalo Cauliflower Grilled Cheese.

Day #27 of National Grilled Cheese Month.  We’re building quite a collection of delectable and occasionally over the top sandwiches.  I enlisted the help of four of my favorite ladies (my nieces Maya, Kate & Jen and my kid Shelby).  Their mission was to come up with their own signature Grilled Cheese.  Here’s how Kate’s came to be.

Note to self:  make monkey bread.

Once we narrowed Kate’s Grilled Cheese down to a version of ‘Buffalo’ I began my recipe research.  I typed “buffalo grilled cheese sandwich” in my Google browser and it delivered 2,570,000 results (in .44 seconds).  You know what?  We’re better than that!

So then I Googled “buffalo cauliflower.”  Results 2,810,000 results (in .19 seconds).  Good to know how much we LOVE our buffalo cauliflower.

Guess what I did next?  I had to know.  Could this possibly be the first recipe I’ve ever made that someone else didn’t think of first??

Me:  “OMG! the internet has never seen a Roasted Buffalo Cauliflower Grilled Cheese.  Do you know what this means?”
Inner Voice:  “There might be a reason for it!”
Very true!!
Me:  “Wait until you taste it.  I may have just made the internet.”
Inner Voice:  “It’s a damn good way to sell cauliflower.  Maybe I should serve it with a side of wing sauce for dipping.”
Brilliant!!

Here’s how we put it together.

I think Kate will love the finished product.  Kate, my 1/2 marathon runner, about to move to London for 2 years, who is wondering how she’s going to tote her Dutch oven oversees.  I absolutely adore these ladies on every level.  I started this blog as a way to share family recipes.  I love sharing recipes with family just as much.  xoxo

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Roasted Buffalo Cauliflower Grilled Cheese

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby & Kate with Lemony Thyme

Ingredients

• 1 small head of cauliflower
• 1 Tbl. olive oil
• 1/2 cup Frank’s Hot Sauce
• 1/4 cup melted butter 4 Tbl.
• Blue cheese crumbles
• 8- ounces Havarti cheese sliced
• 8 slices grainy bread

Instructions

For oven roasted cauliflower…

• Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
• Place cauliflower core side down on a cutting board. Slice into 1-inch thick steaks, the ends will fall apart into florets. You should be able to get 4 1-inch thick steaks.
• Coat baking sheet with olive oil. Place steaks on prepared baking sheet and drizzle with olive oil.
• Bake 15 minutes on one side. Turn over and cook another 10 – 15 minutes until nicely browned.
• Meanwhile, combine melted butter and hot sauce in a saucepan. Brush cauliflower liberally and bake an additional 3 minutes. Turn over cauliflower and baste again with remaining hot sauce; bake 3 minutes.

To make grilled cheese…

• Butter bread slices and pan grill, topped with Havarti cheese, roasted buffalo cauliflower steaks, blue cheese crumbles, more Havarti. Turn until golden brown on both sides.
• Serve with a side of buffalo sauce.

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I was staring into my veggie drawer and there smiling back at me was a head of cauliflower and a pound of button mushrooms.  Two weeks of eating very little carbs left me craving a casserole.  Discovering this recipe by The Iron You made me oh so happy.

I can eat roasted cauliflower with the same enthusiasm I approach a big bowl of glorious Sage Brown Butter Popcorn (that was my not so subtle way of giving this amazing popcorn a shout out). 

It’s fabulous.  Roasted cauliflower and that popcorn.

We enjoyed Roasted Cauliflower & Mushroom Casserole as a side and leftovers for lunch.  Another time I think I’ll add diced cooked chicken for a nice protein boost.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Roasted Cauliflower & Mushroom Casserole

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author The Iron You

Ingredients

• 1 head of cauliflower cored and cut into florets
• 1 lb. button mushrooms chopped
• 1 large onion finely chopped
• 2 sprigs fresh thyme leaves only, finely chopped
• 2 garlic cloves finely chopped
• 1 1/2 Tbl. olive oil
• 1 tsp. sea salt
• 2 large eggs
• 1/2 cup sharp cheddar cheese shredded
• 1/2 cup sour cream or Greek yogurt
• 1/3 cup Parmesan cheese grated

Instructions

• Preheat oven to 425 degrees. Coat a medium baking dish with olive oil and reserve.
• Spread cauliflower florets in a single layer on a large rimmed baking sheet; drizzle with 1 Tbl. oil olive and sprinkle with sea salt. Roast in oven for 30 minutes or until golden brown, turning once.
• Meanwhile, in a large skillet over medium heat sauté the mushrooms in 1/2 Tbl. olive oil and a couple of pinches of salt. Stir every minute or so until mushrooms have released all their liquid. Add onion and thyme cook for another 4 – 5 minutes until translucent. Stir in garlic, cook for another minute and remove from the heat.
• When the cauliflower has caramelized add to the skillet.
• In a large bowl combine eggs, cheddar cheese, and sour cream. Add cauliflower mushroom mixture, stir until well combined. Pour into prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
• Reduce oven temp. to 350 degrees. Bake casserole for 30 minutes covered, then remove foil and bake for another 10 minutes, until lightly browned around edges.

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Roasted Cauliflower Steaks {with Herbed Ricotta & Tomato Sauce}.

I can’t recall the last time I was so excited about a recipe.  I mean I’m really, really excited about this one.  Over the past several months we’ve been perfecting Parmesan Herb Roasted Potatoes.  That’s culinary talk for we’ve been eating them every chance we can.  Last night it hit me.  Why not turn this lovely head of cauliflower into Parmesan Herb Roasted Cauliflower Steaks.

Heck we’ve transformed almost every potato recipe we can think of into it’s cauliflower counterpart.  We love cauliflower.  Last year it was Brussels sprouts, this year it’s cauliflower.  We’ve made cauliflower mash, cauliflower ‘potato’ salad, cauliflower rice, cauliflower cheese grits, roasted cauliflower, cauliflower puree, even cauliflower pizza crust.

However until tonight, we had never made Cauliflower Steaks.  Oh My Wow.  The combination of the Tuscan Herb Olive Oil (that I’m in love with), Parmesan cheese and fresh herbs turned this modest vegetable into the belle of the ball.

As the cauliflower steaks were roasting, they began to sing and dance.  Our kitchen became a whirling twirling aroma happy place.  Hints of rosemary and oregano filled the air as the steaks sizzled in Tuscan oil. 

It seemed quite fitting to take these in an Italian direction and serve them with herbed ricotta cheese and tomato sauce.  Boy was I was right.  Did I tell you how excited I am about this recipe?!  I brought leftovers into the office today (about 4 bites worth) and got the ‘weak in the knees’ look from my taste tester.  I promised I would share this Roasted Cauliflower Steaks with Herbed Ricotta & Tomato Sauce recipe ASAP.

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Roasted Cauliflower Steaks {with Herbed Ricotta & Tomato Sauce}

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 280kcal

Author Libby with Lemony Thyme

Ingredients

• 1 head cauliflower
• 2 Tbl. olive oil I used Tuscan herb
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp. sea salt
• 1/4 tsp. freshly cracked pepper
• 1 handful fresh herbs like rosemary, sage, oregano, thyme
• 1/2 cup tomato sauce
• 1/4 cup ricotta cheese
• 1/4 tsp. Mrs. Dash Garlic & Herb seasoning

Instructions

• Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
• Place cauliflower core side down on a cutting board. Slice into 1-inch thick steaks, the ends will fall apart into florets (reserve those for another dish). You should be able to get 4 1-inch thick steaks.
• Combine olive oil, Parmesan cheese, salt, pepper, and fresh herbs. Spread mixture over both sides of cauliflower. Place steaks on prepared baking sheet.
• Bake 15 minutes on one side. Turn over and cook another 10 – 15 minutes until nicely browned.
• Meanwhile, heat tomato sauce in a small pan. Mix ricotta cheese with Mrs. Dash seasoning and reserve.
• Serve roasted cauliflower steaks with Herbed Ricotta and Tomato Sauce.

Notes

Per Serving (2 cauliflower steaks, 1/8 cup ricotta, 1/4 cup tomato sauce) = 6 WW Pts+

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Whole Roasted Tandoori Cauliflower with Mint Chutney.

I realize this recipe is not for everyone.  Someone in my house was a bit skeptical himself.  Having said that, if you’ll follow this picture montage to the end, you’ll see what a whole roasted tandoori cauliflower looks like, only 17 minutes after it comes out of the oven.  And I didn’t work alone.

This dish begins by making a heavenly Tandoori Spice Blend.  I’m thrilled that it’s recipe yielded enough for use in this dish plus extra to share.  I also learned that a coffee grinder is one powerful little gadget.  Yes, the cinnamon sticks go in whole and come out as part of this blend.  Pretty amazing.  I can’t wait to sprinkle this goodness on all kinds of dishes.

Next comes the Tandoori Marinade, which is PUNCHY right out of the bowl.  Thankfully it mellows out beautifully while roasting and actually leaves you craving more.  This same Tandoori Marinade can be used to make Tandoori Chicken.  Watch for it soon :).

The whole cauliflower is then rubbed liberally with the marinade and refrigerated for up to 12 hours before roasting.  We went 4 hours, next time I’ll go longer to see if the flavors permeate further.  We oven roasted for an hour which was about perfect, might have been able to go a little longer.

The roasted cauliflower is wonderful drizzled with EVOO and lemon juice and served with a side of Mint Chutney.  Cilantro Mint Chutney with garlic and shallot and honey.  Oh my.

We have My New Roots to thank for this lovely recipe, that was clearly enjoyed by all.

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Whole Roasted Tandoori Cauliflower {with Mint Chutney}

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Ingredients

• 1 large head cauliflower washed well, leaves removed

For Tandoori Marinade

• 4 garlic cloves
• 1 Tbl. minced ginger
• 1 Tbl. tandoori spice blend
• Juice of 1 lemon
• 1 tsp. salt
• ½ cup plain yogurt

For Mint Chutney

• 2 cups loosely packed mint leaves
• 1 cup loosely packed cilantro leaves
• 1 shallot minced
• ½ red chili minced (optional)
• Juice of 1 lime
• ¼ cup plain yogurt
• 1 Tbl. extra virgin olive oil
• A couple pinches of salt
• 1 tsp. honey or agave nectar

Instructions

For Tandoori Marinade…

• In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
• Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 1 hour minimum up to 12 hours maximum.
• Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.

For Mint Chutney…

• Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.

Notes

Cooking Time does NOT include 1 – 12 hours to marinate the cauliflower before roasting.

The post Whole Roasted Tandoori Cauliflower {with Mint Chutney} appeared first on Lemony Thyme.

This past winter we began roasting almost all our veggies.  We started out with potatoes and onions tossed in olive oil.  Then we added zucchini, which led to cherry tomatoes and eventually we got brave enough to add Brussels sprouts, a formerly avoided at all cost vegetable.  Had no idea these could be so amazing…. we actually ate Brussels 2-3 times a week for months.

As the leaves fall off and crisp up during roasting….they become what we fondly refer to as “Brussels chips.”  Our standard roasted veggie marinade also evolved: olive oil, Dijon mustard, fresh sage & thyme leaves, sea salt & fresh cracked pepper, and a pinch of cayenne.  Toss any combination of veggies of different colors and flavors, cut to different sizes, and roast them into dinner.

We now roast tomatoes before adding them to our tomato sauces.  We roast zucchini and add it to salsas.  Roasted butternut squash becomes sweetly caramelized.  And roasted cauliflower becomes nutty and mild.  Recently I was introduced to robust and flavored olive oils, when Shelby and I stumbled upon a wonderful Oil & Vinegars shop.  Roasted veggies have just been given a flavor boost.  You’ll find this roasted cauliflower eats more like a snack than a side dish….in fact it never makes it to our dinner platings.  Enjoy!

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Roasted Cauliflower

This makes a wonderful side dish. Ours didn’t last that long. We’ll call roasted cauliflower a fantastic low-carb snack.

Author Libby with Lemony Thyme

Ingredients

• 1 medium head cauliflower trimmed to bite-sized florets discarding the bigger stalks.
• 2 – 3 Tbl. extra virgin olive oil
• Sea salt
• 2 Tbl. grated Parmesan cheese

Instructions

• Preheat oven to 400 degrees.
• Line baking sheet with foil.
• Toss cauliflower florets in olive oil and salt.
• Roast for 25 – 30 minutes turning after 15 minutes.
• Take the time to individually turn the florets so that each piece has a chance to brown.
• Remove from oven and serve with a sprinkle of Parmesan cheese.

The post Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes} appeared first on Lemony Thyme.

Roasted Vegetable Orzo {Featuring Delicata Squash}, inspired by this wonderfully delightful recipe from 101 Cookbooks.  As I’ve said many times before I eat with my eyes first and the vision of these beautiful roasted delicata squash is what drew me to this recipe.

Just as Heidi’s recipe suggested I added other veggies we had on hand: Brussels sprouts, cauliflower, new potatoes, parsnip, and spinach.  Anytime you can roast your vegetables before adding them to a dish means you have just insured yourself a wonderful flavor boost.  And roasting is a great time to try something new.  These delicata squash were a first for us and as suggested we roasted them with their skins on, making them super easy to work with.  They have a wonderful winter squash flavor, a cross between an acorn and butternut squash.

I didn’t want to overpower the individual flavors of the vegetables so I just tossed them in a nice roasted onion and cilantro olive oil with fresh herbs, sea salt, and freshly cracked pepper.  I cooked the spinach on a separate baking sheet until the leaves were crispy.  Who knew?!  Delicious.  Combined the roasted vegetables with cooked orzo and called it the perfect lunch.

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Roasted Vegetable Orzo {Featuring Delicata Squash}

Anytime you can roast your vegetables before adding them to a dish means you have just insured yourself a wonderful flavor boost.

Course Pasta

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author 101 Cookbooks, lightly adapted

Ingredients

• 1 cup dry orzo cooked according to package instructions
• 1 medium or 2 small delicata squash cut in half lengthwise, seeded and sliced into 1/4″ thick half moons
• 6-8 Brussels sprouts trimmed and cut in half
• 6-8 small new potatoes cut in half or quartered
• 1 cup cauliflower florets
• 1 parsnip peeled and thin sliced
• 2 handfuls of spinach leaves stems removed
• 2-3 Tbl. olive oil
• 1 sprig fresh thyme leaves only, chopped
• 1/2 tsp. fresh oregano chopped
• sea salt & freshly cracked pepper

Instructions

• Preheat oven to 400 degrees
• Prepare orzo according to package instructions, then drizzle with olive oil, sea salt & peper, cover and reserve.
• Prepare all vegetables, except spinach and toss in olive oil, herbs, salt & pepper. Spread in single layer on foil lined baking sheet coated with cooking spray. Bake for 30 – 40 minutes until veggies are tender and golden brown.
• Meanwhile, spread spinach leaves on foil lined baking sheet coated with cooking spray, then lightly spray leaves. Bake on separate oven rack for last 10 minutes or until slightly crispy. They will continue to crisp as they cool.
• Gently toss roasted veggies with orzo, sprinkle with crispy spinach leaves and freshly cracked pepper.

The post Roasted Vegetable Orzo {Featuring Delicata Squash} appeared first on Lemony Thyme.

From time to thyme we go on a low-carb kick.  Cauliflower has become the new potato in our house.  We’ve made Cauliflower Mash for years, but have recently begun turning it into other side dishes, like Cauliflower Rice, Cauliflower ‘Potato’ Salad, and Cauliflower Cheese Grits.

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Cauliflower Cheese Grits {Low-Carb Side}

A wonderful low-carb alternative to yummy creamy cheese grits.

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 small head cauliflower
• 1/2 cup milk or cream
• 2-3 Laughing Cow Light Garlic & Herb cheese wedges
• 1/2 cup shredded cheddar cheese
• sea salt & freshly cracked pepper
• pinch cayenne pepper

Instructions

• Trim cauliflower into florets, then chop in food processor in batches to about rice size pieces.
• Put chopped cauliflower in a medium sauce pan with 1/2 cup water. Over low heat gently simmer until liquid has absorbed. Add in milk/cream, then gradually add in cheeses, stirring to combine until cheese has melted. Add additional milk to desired consistency. Season will salt, pepper, and cayenne to taste.

Notes

Depending on the volume of chopped cauliflower, adjust milk & cheeses to desired consistency.

The post Cauliflower Cheese Grits {Low-Carb Side} appeared first on Lemony Thyme.

I was asked yesterday “where do you get your recipes?”  The short answer is “everywhere.”  Certainly the Internet offers unlimited options, however I love my cookbooks, read cooking magazines, talk to people about recipes, sample food offerings every chance I get, and often offer myself samples “Want a Bite Lib?”

However, with all that being said, the most common way I come up with a recipe is ingredient inspiration.  For example, this week at the office we had a catered lunch, which included a fruit and cheese tray.  At the end of the day a beautiful hunk of blue cheese remained.  I had no idea at the time what would become of this handsome fella but he was coming home with me!  Now pair that up with ‘Life’ putting you within 10 miles of a Whole Foods Market, which in our house = fresh fish.  Voila, Blackened Blue Cod.

We blackened the cod using an incredible chili pepper spice blend given to us by a friend.  Grown in his garden, dried over time, and ground up into genius.  We spooned garlic jalapeno wing sauce over the top and sprinkled with blue cheese crumbles.  Served with Cauliflower Cheese Grits (cauliflower is the new low-carb go-to in our home) and Sesame Brussels Sprout Slaw.  Also giving me an excuse to use my restored thrift store cast iron skillets.  This Blackened Blue Cod with Cauliflower Cheese Grits was a good ingredient inspiration dish.

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Blackened Blue Cod with Cauliflower Cheese Grits

Course Seafood

Cuisine Cajun

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 1 lb. cod fillet
• 2 Tbl. canola oil
• 2-3 Tbl. hot sauce

For Blackening rub…

• 2 tsp. garlic powder
• 2 tsp. cayenne pepper
• 2 tsp. paprika
• 2 tsp. ground oregano
• 1 tsp. brown sugar
• 1 tsp. black pepper

Serve with…

• Cauliflower cheese grits
• Blue cheese crumbled

Instructions

• Preheat oven to 400 degrees.
• Rinse and dry cod fillet.
• Combine blackening rub spices and sprinkle generously onto both sides of cod fillet, pressing in with hands.
• Heat cast-iron skillet over medium-high heat, when nice and hot add in canola oil, then carefully add in fish fillet. Sear 2-3 minutes per side.
• Brush 2-3 Tbl. hot sauce onto fillet, then transfer skillet to oven and finish cooking until fish flakes easily with fork, about 10 – 12 minutes.
• Serve on a bed of cauliflower cheese grits, sprinkled with blue cheese crumbles.

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