Preheat oven to 400°. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and pepper. In large oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Add cod; cook 4 minutes or until lightly browned, turning once. Transfer skillet to oven; roast 4 minutes or until internal temperature of cod reaches 145°.
In separate large skillet, heat remaining 2 tablespoons oil over medium-high heat; add shallot and cook 1 minute, stirring frequently. Stir in cauliflower rice, garlic, and remaining ¼ teaspoon each salt and pepper; cook 4 minutes or until cauliflower starts to brown, stirring frequently. Stir in stock and lemon juice; cook 3 minutes or until cauliflower is tender-crisp and almost all liquid is absorbed, stirring frequently. Remove skillet from heat. Add cheese, parsley and butter; stir until butter melts. Makes about 3 cups.
Serve “risotto” sprinkled with cheese, if desired, topped with cod and garnished with parsley, if desired.
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