Prep the cauliflower. Cut the head into even florets so they cook at the same rate. Rinse and shake dry.

Cook the cauliflower. Steam or boil in salted water until fork-tender, about 10–12 minutes. Drain well to avoid a watery mash.

Sauté the garlic. In a small pan, warm 1 tbsp butter or olive oil over low heat. Add minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.

Make the mash. Add the cooked cauliflower to a blender or food processor (or a bowl for mashing by hand). Add the garlic with its butter/oil, a pinch of salt, pepper, and 1/4 cup milk or cream. Blend or mash until smooth and creamy. Adjust consistency with more liquid, a tablespoon at a time. Stir in lemon zest for brightness.

Season and hold warm. Taste the mash and adjust salt, pepper, and lemon. Keep it warm over low heat or in a covered dish.

Prep the cod. Pat fillets dry. Season both sides with salt and pepper. For extra flavor, add a pinch of smoked paprika or chili flakes.

Cook the cod (pan-sear). Heat a nonstick or well-seasoned skillet over medium-high with 1 tbsp olive oil. Place fillets in the pan and cook 3–4 minutes on the first side until edges turn opaque. Flip gently, lower heat slightly, and cook another 2–4 minutes, depending on thickness, until the fish flakes easily and is just opaque in the center.

Alternate cooking methods. For baking: place seasoned cod on a lined sheet, drizzle with oil, and bake at 400°F (200°C) for 10–12 minutes. For steaming or poaching: simmer gently in seasoned broth or water with lemon slices for 6–8 minutes.

Add lemon and herbs. Off the heat, squeeze fresh lemon over the cod and sprinkle with chopped parsley, dill, or chives.

Plate and finish. Spoon a generous bed of cauliflower mash onto each plate. Top with a cod fillet. Finish with a small pat of butter or a drizzle of olive oil, extra herbs, and a few capers if you like.