Combine cauliflower and a2 Milk® Full Cream in a large saucepan. Bring to the boil over medium-high heat. Reduce to a simmer and cook for 15 mins or until tender.
Drain the a2 Milk® Full Cream and reserve. Puree cauliflower in a food processor until smooth. If needed, add a small amount of the reserved a2 Milk® Full Cream. Season with salt and pepper. Set aside and keep warm.
Meanwhile, preheat oven to 200°C. Place fish onto a greased baking dish and season. Drizzle with a little oil. Bake for 10 mins.
Combine walnuts, parsley, garlic, lemon zest and juice in a bowl. Spoon over fish, drizzle with remaining oil and bake for 5 minutes. Spoon cauliflower puree onto plates and top with fish.
Serve with salad and lemon.
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