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Avocado Chimichurri Fish Taco Cauliflower Bowls

March 12, 2022
by
Crispy seared and roasted cauliflower florets tossed up in the most flavorful spice blend topped with flaky fish and a crunchy creamy avocado walnut herb blend: these Avocado Chimichurri Fish Taco Cauliflower Bowls truly are a burst of flavor!
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Crispy seared and roasted cauliflower florets tossed up in the most flavorful spice blend topped with flaky fish and a crunchy creamy avocado walnut herb blend: these Avocado Chimichurri Fish Taco Cauliflower Bowls truly are a burst of flavor!

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March is here! Although the temps still may be sub 40s some days, I’m totally ready for Spring. Good weather, flowers blooming, and so! many! fresh! flavors! I mean, is there anything better than the first batch of fresh Spring produce? I don’t think so. It may not be quite that time of year yet, but, in the meantime, I’m so on board with making fresh dishes with the produce we have on hand. To me, that means all the fish. With heavily seasoned, flaky, and oh-so crisp fish and an easy avocado chimichurri, this dish truly has so many fresh notes — even with the early March produce selection! Then, with the addition of some roasted cauliflower and shallots, these bowls are STILl oh-so cozy — making for the perfect well rounded Spring dinner. Really, there’s nothing bad about these Avocado Chimichurri Fish Taco Cauliflower Bowls. You have to make them!

The breakdown…

These Avocado Chimichurri Fish Taco Cauliflower Bowls are truly so easy. Start things off by prepping the seasoning blend that you will use on BOTH the fish and the cauliflower. I love making one blend at the beginning of a recipe as opposed to writing out measurements for each individual piece… it just makes everything so much easier! For this recipe, I go with paprika, cumin, oregano, and salt. It’s kind of Mexican style, but also kind of Mediterranean… California-ish maybe? I don’t know exactly, but it’s good.

Crispy seared and roasted cauliflower florets tossed up in the most flavorful spice blend topped with flaky fish and a crunchy creamy avocado walnut herb blend: these Avocado Chimichurri Fish Taco Cauliflower Bowls truly are a burst of flavor!

Chop up your cauliflower very small and get to cooking! I like to make super small cauliflower florets to make things more of a “bowl style” dish, but also because it gets the cauliflower cooking faster (it can take forever to cook cauliflower on the stove if the florets are too big!). Give those a good sear in a really hot skillet (cast iron is best) without stirring too much to help build up a char, then toss in all that flavor. Oh, and some shallots! Shallots cook super fast when thinly sliced, and bring so much flavor to the dish. A little sweet, a little sharp, and oh-so good. It’s a small addition, but it truly is so good. So, go ahead and mix all of that up and send it to the oven to finish crisping. The broiler is great for this, but a high temp will also work well. Crisp is the name of the game!

the fish…

While that cauliflower is getting all crisp, go ahead and season up that fish. I don’t love doing crazy things to my fish (most of the time). Patting it dry and coating it with tons of seasoning produces such a nice crisp, and is just so easy. Whether you are searing your fish or broiling it, it is sure to produce a crisp fish. In this Avocado Chimichurri Fish Taco Cauliflower Bowls recipe, I opt to throw that fish directly onto the cauliflower. If you are looking for an optimum sear you could totally sear the fish on the side. Personally, however, I love the simplicity of throwing it all together in the oven. Plus, under the high temp of the oven (or even a broiler!), your kitchen will not get messy/smelly, and the fish will get the perfect crisp on top!

Crispy seared and roasted cauliflower florets tossed up in the most flavorful spice blend topped with flaky fish and a crunchy creamy avocado walnut herb blend: these Avocado Chimichurri Fish Taco Cauliflower Bowls truly are a burst of flavor!

Speaking of that fish, you can pretty much use any flaky mild white fish for this recipe. Cod, grouper, snapper, mahi, or a striped bass would also work well. You could also use a salmon,  halibut, or regular bass, but note that these varieties usually require a longer cooking time. Honestly, though, go with what you love!

the avocado chimichurri…

While all of that is getting crisped up in the oven, go ahead and work on that avocado chimichurri. A classic chimichurri consists of an olive oil base, a red wine or white wine vinegar, some type of crunch (usually), and TONS of herbs. Cilantro is pretty typical. For this Avocado Chimichurri Fish Taco Cauliflower Bowls recipe, I took a bit of a twist on the classic. Instead of olive oil, I opted to go with avocado as my fat source. Super nutritious and arguably more delicious, avocado blended with red wine vinegar and some water (to thin) is truly such a fun spin on chimichurri. Still, I don’t like to blend all of the ingredients together, as the textures from the fresh mint and walnuts truly bring a chimichurri to life. 

Crispy seared and roasted cauliflower florets tossed up in the most flavorful spice blend topped with flaky fish and a crunchy creamy avocado walnut herb blend: these Avocado Chimichurri Fish Taco Cauliflower Bowls truly are a burst of flavor!

how to serve it up…

With that fresh sauce all ready to go, your fish nice and flaky and cooked through, and some crispy seasoned cauliflower as a base, these Avocado Chimichurri Fish Taco Cauliflower Bowls are perfect. Top everything off with some feta cheese and it’s truly out of this world. Some people don’t like cheese with fish, but… I mean, feta makes everything better. Serve them up as they are, or even in a tortilla or over a grain and voila! Dinner is served. This is truly the best dinner for any time of the year, or even for a fun lunch. It’s the best!

I hope you love these Avocado Chimichurri Fish Taco Cauliflower Bowls as much as I do! Let me know what you think in the comments below:))

Avocado Chimichurri Fish Taco Cauliflower Bowls
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Avocado Chimichurri Fish Taco Cauliflower Bowls

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Crispy seared and roasted cauliflower florets tossed up in the most flavorful spice blend topped with flaky fish and a crunchy creamy avocado walnut herb blend: these Avocado Chimichurri Fish Taco Cauliflower Bowls truly are a burst of flavor!

Ingredients

  • spice blend:

  • 2 tbsp paprika

  • 1 tsp ground cumin

  • 2 tsp dried oregano

  • 2 tsp garlic powder

  • 1 tsp salt

  • Freshly ground pepper

  • Red pepper flakes, to taste

  • bowls:

  • 2 tbsp olive oil

  • 1 large (or two small) heads cauliflower, pulled apart into small florets (about ½ inch pieces)

  • 2 shallots, thinly sliced

  • ½ cup feta cheese, cubed or crumbled

  • Sweet pickled red onions, to garnish

  • fish:

  • 4 filets flaky white fish, pat dry*

  • avocado chimichurri:

  • 2 avocados

  • ¼ cup water

  • ¼ cup red wine vinegar

  • 2 tbsp olive oil

  • 2 cloves garlic

  • Optional: ½ cup greek yogurt

  • ½ cup fresh cilantro, roughly chopped (can substitute parsley)

  • ⅓ cup fresh mint, roughly chopped

  • ⅓ cup walnuts (or pistachios), toasted and chopped

  • Salt and pepper, to taste

Instructions

  • Preheat the oven to 450 degrees. In a small bowl, mix all of the spices until combined.
  • In a large ovenproof skillet, heat the olive oil over high heat. Once hot, toss in the small cauliflower bits. Allow the cauliflower to sear for 5-6 minutes, then toss with a spatula. Toss in the shallots and HALF of the spice mixture. Continue cooking for a final 2-3 minutes, then remove from heat.
  • Transfer the skillet to the oven, and roast for about 10 minutes.
  • Meanwhile, rub the fish with the remaining spices. Once the cauliflower is crisp, place the fish filets directly on top of the florets. Transfer back to the broiler for a final 8-10 minutes, or until the fish is cooked through and flaky.
  • While the fish is cooking, blend the avocado, water, red wine vinegar, olive oil, garlic, and greek yogurt (if using) in a high speed blender or food processor. Transfer to a bowl and mix in the cilantro, mint, walnuts (or pistachios), salt, and pepper.
  • Serve a filet of the fish on a bed of the roasted cauliflower. Drizzle with some of the avocado chimichurri and top with feta cheese and pickled red onions, as desired. Enjoy!

Notes

  • My fish suggestions for this recipe would be cod, grouper, snapper, or mahi. Any fish works, though. Halibut, bass, or salmon would also be delicious, yet you may need to add a few minutes to the cooking time.
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