the ultimate fake out: garlic and herb tilapia, cauliflower mash and roasted broccoli

i call this meal the great fake out, because well, that's what it is.  take one look at this picture and it looks like you're eating fried chicken and mashed potatoes. but in fact, you're eating a nice healthy piece of fish and mashed cauliflower.  i found the recipes from cooking light and food network, but ended up tweaking it a little bit based on what we had at home.

ingredients:

1 cup panko breadcrumbs
1 tablespoon herbs de provence
1/2 teaspoon onion powder
3 teaspoons garlic powder
1 egg, beaten
2 tablespoons flour
4 6-ounce tilapia fillets
1 medium head of cauliflower
1 tablespoon cream cheese, softened
1/3 cup grated asiago cheese
1/4 cup chicken stock, more if needed
3 cups of broccoli florets
s&p
evoo

directions:

preheat oven to 450 degrees.  mix broccoli, evoo, 1 teaspoon of garlic powder and s&p on baking sheet and cook for 15 minutes.

combine panko, herbs de provence, onion powder, and 1 teaspoon of garlic powder in a shallow dish. place egg in a shallow dish and place flour in another shallow dish. season fish with s&p and dredge fish in flour. next dip into egg mixture and dredge again in panko mixture.

heat evoo in a large nonstick skillet over medium-high heat. add fish fillets and cook 2 1/2 minutes on each side or until browned. place fish on a broiler pan coated with cooking spray. bake at 450° for 6 minutes or until fish flakes easily or until desired degree of doneness.

meanwhile, clean and cut cauliflower into small pieces. cook in boiling water for about 10 minutes, until fork tender. drain and pat dry and place in food processor.  add cream cheese, asiago, 1 teaspoon of garlic powder (or more depending on how much you like garlic), chicken stock and s&p.  puree until smooth, with no lumps.

i promise this meal won't disappoint you.  the fish had a wonderful crunchy crust that made you feel like you were eating something bad and the cauliflower had a nice garlic taste with just a hint of sweetness.