½ Cauliflower

1tsp Cumin

1tsp Turmeric

Pink Himalayan Salt & Pepper

1tsp Extra Virgin Olive Oil

2 Trout Fillets

250g Asparagus

4 slices Sourdough


  • Whack the oven on to 180°C
  • Whizz up the Cauliflower and seasoning in a blender until rice-like
  • Spread it evenly on a baking tray and place the Trout on top, roasting for 10 mins with a dash of Oil
  • On a separate tray roast the Asparagus whole and when cooked, slice ‘em in two
  • Mix the Rice and Trout together and pile on top of some Toasted Sourdough with the Asparagus on top

Serves: 4