Place garlic cloves on a piece of foil and top with 1 tsp. olive oil and a pinch of salt. Wrap foil around garlic and place in hot oven, directly on oven rack, opening-side up. Roast until tender, 15-20 minutes.

While garlic roasts, bring a medium pot with cauliflower covered by water to a boil.

Once boiling, cook until fork-tender, 10-12 minutes.

While garlic roasts and cauliflower boils, continue recipe.

Coarsely chop pistachios.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt, citrus mojo rub, and a pinch of pepper.

After 15-20 minutes, carefully remove garlic pouch from oven. Open pouch and transfer garlic to a mixing bowl. Mash into a smooth paste. Pouch and contents will be hot! Use a utensil.

After 10-12 minutes, remove cauliflower from burner and drain in a colander. Return to pot and add mashed garlic, crème fraîche, garlic salt, and a pinch of pepper. Mash until smooth. Cover and set aside.

Place a large non-stick pan over medium-low heat.

Add pistachios to hot, dry pan. Stir often until lightly toasted and fragrant, 3-4 minutes.

Remove from burner. Evenly divide pistachios between another 2 mixing bowls. Add softened butter and a pinch of salt to one toasted pistachio bowl and thoroughly combine. Reserve remaining pistachio bowl for garnish. Reserve pan; no need to wipe clean.

Return pan used to toast pistachios to medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner.

Plate dish as pictured on front of card, topping cauliflower with mahi-mahi. Top mahi-mahi with pistachio butter and lemon juice (to taste). Garnish with remaining pistachios. Bon appétit!