Step 1: Prepare vegetables. Wash and chop 500g of cauliflower into small florets. Wash and roughly chop 200g of kale. Mince 10g of garlic. (7 minutes)

Step 2: Cook cauliflower and kale. Place cauliflower florets in a microwave-safe bowl with 30ml of water, cover, and microwave on high for 5-6 minutes until very tender. Alternatively, steam or boil. While cauliflower cooks, heat 10ml of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped kale and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper. (6 minutes)

Step 3: Sear cod. Pat 360g of cod fillets dry with paper towels. Season both sides generously with salt and pepper. Heat 20ml of olive oil in a separate non-stick pan over medium-high heat. Once hot, carefully place the cod fillets in the pan. Sear for 3-4 minutes per side, depending on thickness, until golden brown and cooked through. (7 minutes)

Step 4: Mash cauliflower and serve. Once cauliflower is tender, drain any excess water. Add 100ml of vegetable broth and mash with a fork or potato masher until creamy. Season with salt and pepper to taste. Serve the pan-seared cod alongside the creamy cauliflower mash and sautéed kale. (1 minute)