TOMATO-POACHED FISH WITH CAULIFLOWER PUREE

Place the cauliflower florets and 1/2 cup vegetable broth into a covered microwavesafe bowl. Cook in the microwave on high for 8-10 minutes, until very tender. Set aside and allow to cool slightly.

Spray a heavy skillet with a tight-fitting lid with cooking spray. Heat the olive oil over medium-high heat. Saute the onion and celery until the onion turns translucent, about 5 minutes.

Add the remaining 1/2 cup vegetable broth, tomato sauce, diced tomatoes and their juices and bring it to a boil. Reduce the heat to medium. Add the fish to the tomato mixture, cover the skillet with the lid, and cook 8-10 minutes, until the fish turns opaque and flakes.

While the fish cooks, transfer the cauliflower and its cooking broth into the bowl of a blender or food processor. Add the garlic powder and black pepper to the bowl. Puree, pausing to scrape down the sides, until the cauliflower mixture is smooth. Adjust the seasonings to taste.

To serve: Divide the cauliflower puree evenly among four plates. Drizzle the lemon juice over the fish and garnish with parsley. Spoon a helping of fish and sauce over each plate of cauliflower puree. Serves 4.

Per serving: 349 calories (percent of calories from fat, 15), 44 grams protein, 33 grams carbohydrates, 7 grams fiber, 6 grams fat (1 gram saturated), 54 milligrams cholesterol, 582 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES 1 large head of cauliflower, chopped intosmall florets1 cup low-sodium vegetable broth,divided1 teaspoon olive oil1 large onion, diced4 celery stalks, sliced into 1/4-inch halfmoon pieces1 (15-ounce) can no-salt-added tomatosauce1 (14.5-ounce) can diced tomatoes withtheir juices1 1/2-2 pounds boneless, skinless white fish, such as halibut, cod, or tilapia, cut into fillets1/4 teaspoon garlic powder1/4 teaspoon ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon chopped parsley After cooking your fish in the tomato mixture in this recipe, serve it over cauliflower puree for a delicious lowcarb meal.