Preheat oven to 400 degrees F. To a food processor, add the florets of cauliflower and pulse until they resemble crumbles. To a small sauté pan, set over medium low heat, add a few tablespoons of water. Pour the cauliflower crumbles in the pan and cover. Allow to steam for about 5 minutes or until the cauliflower cous cous are softened. Stir in the preserved lemon (if using) or lemon juice, a few pinches of salt and mix. Give it a taste and adjust the salt and lemon juice according to your liking. Turn the heat off and cover until you’re ready to serve.
Line a small baking sheet with parchment. On the baking sheet (we’re not even going to use a cutting board), add the carrots, olives and cod filet. Drizzle about a tablespoon of olive oil over them and rub them thoroughly. Sprinkle the carrots and cod with the ras al hanout and a few liberal pinches of salt. Place the cod and olives on a paper towel. Transfer the baking sheet with the carrots to the oven to roast for about 10 minutes. At the 10-minute mark, add the cod and olives to the baking sheet. Roast everything, together, for an additional 5 to 8 minutes, until the cod is firm to the touch.
To serve, mix a handful of minced Italian parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots and filet of cod and sprinkle with the last of the Italian parsley. This is health in a bowl!