Sunday Dinner: Miso Cod with Coconut Cauliflower Rice + Bok Choy

Some of y’all reached out after seeing my Saturday night dinner, so I thought I’d share it with you!

I wanted something that felt like a really good restaurant dinner but was still simple enough to make at home. I ended up making miso cod with coconut jasmine rice and blanched bok choy—and it was SO good.

But because I loved the combination so much, I started thinking about how I could make it a little lighter for an easy weeknight or Sunday dinner. Enter: coconut cauliflower rice.

You still get that slightly creamy coconut flavor that pairs perfectly with the sweet and savory miso cod, but swapping traditional jasmine rice for cauliflower rice makes the entire meal lighter while sneaking in another vegetable.

So if you saw my dinner and wanted to recreate it, here’s the lighter version I’m making next.

Miso Cod with Coconut Cauliflower Rice + Bok Choy

Miso Cod with Coconut Cauliflower Rice + Bok Choy

For the Bok Choy

• 2–4 baby bok choy

• Fresh garlic

• Soy sauce

• Green onions, optional

Step 1: Cook the Miso Cod

Cook your miso-marinated cod according to the package directions or your favorite miso cod recipe.

You’re looking for tender, flaky fish with that slightly caramelized miso glaze on top.

Step 2: Make the Coconut Cauliflower Rice

Add your cauliflower rice to a skillet over medium heat and cook for about 3–4 minutes first. This helps some of the excess moisture evaporate so you get a better rice-like texture.

Add about ⅓ cup of canned coconut milk and a pinch of salt.

Continue cooking uncovered for another 3–5 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Finish with sliced green onion and a little squeeze of lime if you want some brightness.

Doll Tip: Don't add too much coconut milk. Cauliflower doesn't absorb liquid the way jasmine rice does, and we're making coconut rice—not coconut cauliflower soup. 😂

Step 3: Blanch the Bok Choy

Bring a pot of water to a boil and add your baby bok choy.

Blanch for approximately 1–2 minutes, just until the leaves turn a beautiful vibrant green and the stems begin to soften.

Drain well.

I like keeping mine simple with fresh garlic and a small splash of soy sauce. The miso cod already brings plenty of flavor, so the bok choy doesn't need much.

Put It All Together

Add your coconut cauliflower rice to the plate, top or serve alongside your miso cod, and add the blanched bok choy.

Finish everything with sliced green onions.

That's it.

It looks like something you ordered out, but it's actually an incredibly simple dinner.

Want the Version I Actually Made Saturday Night?

Use coconut jasmine rice instead of cauliflower rice.

For the original version, cook jasmine rice with coconut milk, water and a pinch of salt for a creamy, slightly sweet rice that is ridiculously good with miso cod.

And if you want something in between, try half jasmine rice and half cauliflower rice. You still get that satisfying rice texture while adding more vegetables and lightening up the dish.

A Little Something Different From Doll Haus

Beauty and wellness aren't only about what we do in the treatment room. I'm always looking for little ways to take care of myself that still feel enjoyable—and good food is definitely one of them.

And can we talk about the fact that this whole meal cost me around $20 in ingredients? It looks and tastes like something I could've ordered at a restaurant, but I made it right at home—and had enough ingredients for more than one serving.

So every once in a while, you might find a recipe, wellness find, beauty obsession or something completely unexpected over here.

Because the Doll Haus lifestyle has never been just about looking good.

It's about feeling good, too—and apparently eating good for $20. 😂

Enjoy, Dolls. ♡