Preheat oven to 180°C.
Place the cauliflower in a large oven tray and drizzle with 1 tablespoon of cooking oil. Sprinkle over the spice mix, salt and pepper to taste. Place tray in preheated oven for 20 minutes or until the cauliflower is beginning to brown at the edges.
Meanwhile, cover the rinsed rice with 3cm of cold water and place on high heat covered. Once it has come to a boil, reduce heat to low and cook for a further 20 mins still covered.
While the rice cooks, makes the dressing. Heat a tablespoon of cooking oil in a pan and fry the garlic and capers on a low heat until fragrant. Remove from the pan and drain on kitchen paper. Place in a screw top jar, add the mustard, lemon juice and olive oil. Shake well to combine.
Once dry place capers and garlic in a screw top jar, add the mustard, lemon juice and olive oil. Shake well to combine.
Mix the cauliflower with the cooked rice and the dressing, mixing well to combine. Add the fish, fennel and parsley and gently mix. Serve immediately.
1/2 Cauliflower washed, cut into similar sized florets
1 Spice Mix contains cumin and caraway
1 tablespoon Cooking oil
Salt and Pepper
220 g Red Rice rinsed well
for the dressing:
2 Garlic Cloves peeled and finely chopped
7 g Caper rinsed well and drained
15 g Wholegrain Mustard
1 Lemon juiced
120 ml extra virgin olive oil
200 g Smoked Warehou skin and bones removed, flesh gently flaked
1 Fennel Bulb sliced very finely with a mandolin or knife
15 g Parsley roughly chopped