Pasta with Cauliflower and Sea Bass

Ingredients

• 400 g cauliflower florets
• Salad salt
• 400 g sea bass fillet
• 200 g cocktail tomatoes
• 1 pomelo
• 400 g whole wheat pasta (e.g., Garganelli)
• 1 Garlic clove
• 2 tbsp olive oil
• 1 pinch coconut sugar
• Pepper
• 4 sprigs Parsley

Instructions

1. 1.

   Wash cauliflower florets and blanch in boiling salted water for 4–5 minutes.

2. 2.

   Meanwhile rinse fish under cold water, pat dry and cut into cubes. Wash tomatoes and quarter them. Peel pomelo thoroughly, fillet it, catch the juice, squeeze out fruit pulp, and cut fillets into pieces.

3. 3.

   Drain cauliflower, shock with cold water, let drain and slice into rounds. Cook pasta in boiling salted water according to package instructions until al dente.

4. 4.

   Meanwhile peel garlic and finely chop. Heat oil in a pan. Sauté garlic and cauliflower for 2–3 minutes over medium heat until golden brown. Add sea bass and cook for 1–2 minutes.

5. 5.

   Fold in tomatoes, deglaze with pomelo juice. Add fruit fillets, season with salt, sugar, pepper and simmer gently for 5 minutes.

6. 6.

   Meanwhile wash parsley, shake dry, chop leaves. Drain pasta. Mix into the fish mixture with parsley.