Instructions

Wash the cauliflower trying to separate branches. Heat olive oil in a Magefesa Dutch oven. Add the sliced garlic cloves and brown lightly. Set the pine nuts and sauté: d not let them get much color. Add the cauliflower and cover it with vegetable stock. Let it cook for about 15 minutes or until the cauliflower is soft. Once the cauliflower is cooked, add the cream, season and grind the whole with the help of a Magefesa blender until we get a fine and homogeneous cream.
For the cod:
Slice the garlic cloves and set them with the chili pepper at the bottom of a baking dish.  Set the cod loins on garlic and cover with virgin olive oil. To avoid oil surplus, we will look for a platter that fits with cod size.  Bake to 302ºF. for approximately 15 minutes.
Both meals can be ready beforehand. Cod may be kept in oil until serving. Cover the bottom of 4 individual plates or a platter with cauliflower and pine nut cream. Set cod loins, well drained, on the cream. Decorate with shredded toasted pine nuts or garlic chips, bean or beetroot sprouts (optional) and a bit paprika powder.

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