for the cauliflower:
Cut the whole head into similar size pieces. It will usually break off at the stem and then all you have to do is to chop the core. Place the cauliflower pieces into a sauce pan just large enough to hold it all and cover with cold water. Season generously with salt and bring to a boil. Continue to cook until the cauliflower is soft and just beginning to fall apart. Strain off the cooking liquid reserving about 1 cup for the puree. Place the cauliflower into a blender or food processor. Begin to puree and add a tablespoon of water at a time in order to facilitate the puree. The puree should be perfectly smooth and silky. If you care to you can add a tablespoon of butter to the puree to add richness. This is good if you are using a very lean salmon such as sockeye, but for a richer fish like King salmon there is no need to add the fat.
for the tilapia:
Place the brined fillets on a baking sheet and brush with a small amount of olive oil. Place in an oven at 250 degrees and allow to cook slowly which helps to preserve moisture, therefore flavor. For a fillet that is one inch thick it will take about 20-25 minutes to cook. During the last few minutes of cooking place the plates you are going to serve on in the oven as well. This method of cooking is great for fish but it does not ever get the fish really hot, so warm the plates so that the food does not get cold too quickly.
for the cranberry salsa:
Put the dried cranberries in a pan and cover with water. Bring to a boil and then turn down the heat and allow to simmer for five minutes to help rehydrate the berries. Strain off the berries and place in a mixing bowl with the maple syrup, olive oil, black pepper, and shallots. Mix to combine and season with a pinch of salt.
to serve:
Spread the cauliflower puree amongst the plates and place a tilapia fillet on top. Spoon over the salsa and serve immediately.
