Cajun Red Snapper with Garlic Mashed Cauliflower

Cajun Red Snapper
• 3 (4 oz.) red snapper filets
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• 1 tablespoon Earth Balance (or butter)
• 1-1/2 teaspoons olive oil

In a small bowl, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.

In a small microwaveable bowl, melt the Earth Balance and olive oil. Brush both sides of the snapper with the oil mixture, reserve remaining. Coat both sides of the filets with the seasoning-mixture.

Heat a grill pan over medium high heat. Drizzle remaining oil mixture on one side of fish filets. Place filets oil-side down in pan. Cook over a medium high heat until the fish is browned, 5 minutes. Flip fish and cook until browned, 3 more minutes.

Garlic Mashed Cauliflower
• 1 medium head of cauliflower, cut into small pieces
• 1 tablespoon Tofutti Better Than Cream Cheese (or cream cheese)
• 1/4 cup finely grated Soy Mozzarella Cheese (or freshly grated parmesan)
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons Earth Balance
• Fresh ground black pepper

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the remaining ingredients, until smooth. Season generously with fresh ground pepper.

You can transfer into a saucepan and keep warm covered on low if necessary.