You can do this dish with either Ras el hanout (mix of cinnamon, coriander seeds, black pepper, ground ginger), or a Moroccan spice blend (cumin, Himalayan salt, pepper, cinnamon, all spice, coriander, chilli, cloves, nutmeg and turmeric), which lend such a wonderfully uplifting hand to the cauliflower.
Pat the cauliflower dry with a paper towel, then sprinkle with the Moroccan spice blend, half the ground wakame and the finely chopped parsley.
Place the fish onto the roasting tray alongside the cauliflower and cook in the oven for 8–10 minutes, or until the cauliflower is tender and the fish is just cooked through.
Eat Your Way Slim & Healthy by Bridget Davis
Images and text from Eat Your Way Slim and Healthy by Bridget Davis, photography by Rebecca Elliott.