Preheat the oven to 180º. Cut 1 cauliflower into pieces to roast. On a baking tray, place parchment paper, the cauliflower and season with salt and black pepper to taste. Place in the oven to bake for approximately ½ hour or until cooked and golden.

Cut an onion into slices (julienne). Then, in a frying pan, add 2 tablespoons of olive oil, add the onion and 1 clove of garlic cut into strips. Let it sauté until it is well cooked.

Cut ½ bread into slices, remove the crusts and chop into small pieces. In a bowl, place the chopped cornbread and season with a little olive oil, just to coat and add salt to taste. Mix the cornbread and olive oil.

In a 2nd frying pan, place the cornbread mixture to toast and add 1 tablespoon of olive oil.

When the cauliflower is ready, add it to the onion sauté made earlier and add 2 cups of water. Let it cook for 15 minutes or until it is ready to make the puree.

Before placing the cod in the oven, seal the skin in a frying pan with 2 tablespoons of olive oil.

With the oven at 180º, place the cod on the baking tray with baking paper and drizzle a little olive oil on top. Leave in the oven for 15 minutes.

Place the cauliflower mixture in a bowl and blend with a blender or in a mixer. Then, in a frying pan, add 1 tablespoon of butter, let it caramelize (until golden) and add more salt to the puree to taste. Mix a little more with the blender until it becomes creamy.

To use.