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1
Remove the cauliflower core, and cut the head of cauliflower into pieces that will fit through a food processer feed tube.
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2
Using the food processors smallest grater disc, process the cauliflower so it looks like rice.
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3
Set aside.
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4
Toast coconut flakes in large frying pan over medium heat.
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5
Toast for about 3 minutes, or until golden.
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6
Stir often, so as not to burn.
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7
Coconut burns easily if not watched!
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8
Then pour it into a small serving bowl, and set aside.
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9
Squeeze the lime juice into a medium bowl.
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10
Set aside.
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11
In another bowl, mix together all of the spice rub ingredients.
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12
Set aside.
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13
Toss the fish in the lime juice then dredge each piece in the spice rub.
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14
Set the fish on a plate, putting any extra globs of spice back into the spice bowl.
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15
Toss the shrimp in the lime juice then add it all together into the spice rub bowl, tossing to coat.
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16
Allow them to stay in the spice bowl until cook time.
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17
Meanwhile, warm the curry sauce in a saucepan, on low.
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18
If you do not have time to make the curry sauce, you can find green curry sauce options in the International or Asian aisle of your local supermarket!
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19
Heat the butter and 2 tablespoons of olive oil in a large skillet on low heat for 3 minutes.
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20
Add the shredded coconut and allow it to infuse in the oil for 2 minutes.
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21
Add the coconut milk and allow flavors to meld for 1 more minute.
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22
Turn the heat to medium and add the green onion.
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23
Pan-fry for 2 minutes, stirring often.
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24
Turn the heat to medium-high.
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25
Add the garlic and the cauliflower, stirring it into the onion mix.
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26
Spread into an even layer and fry 5 more minutes, until some starts to turn brown (like fried rice), stirring only once or twice to prevent it from totally sticking.
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27
Season with salt and pepper.
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28
Add this into an oven-safe bowl, scraping up all of the brown bits from the bottom of the pan.
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29
Cover and keep warm in oven on low (200 F).
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30
Heat the remaining 1 tablespoon of olive oil in the skillet on medium heat.
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31
Add the haddock cubes and cook for 1 minute.
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32
Flip and continue to cook for 1 minute more, or just until the fish begins to flake.
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33
Remove fish from the pan, turn the heat to medium-high, add the shrimp and spread them out evenly.
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34
Leave them to cook for 30 seconds.
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35
Turn off the heat and flip them and allow them to sit for 30 more seconds.
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36
Remove the pan from the warm burner, cover it and let it sit for 1 minute.
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37
Add the fish back into the pan with the shrimp.
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38
Toss gently to meld flavors, being careful not to break up the fish too much.
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39
Serve rice in a bowl.
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40
Top with fish and shrimp and drizzle with curry sauce.
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41
Sprinkle with toasted coconut and pea shoots.
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42
(Cauliflower rice concept adapted from iowagirleats.com)
