Blanche and drain Cauliflower (1 head).
Season the Cod Fillet (20 ounce) with Sriracha (to taste), Lemon Juice (to taste) and Kosher Salt (to taste), then dredge in Panko Breadcrumbs (to taste).
Preheat the oven to 400 degrees F (205 degrees C).
Place the fish and the cauliflower on a rack, brush cauliflower with Butter (to taste), sprinkle with Kosher Salt (to taste) and Grated Parmesan Cheese (to taste). Bake in a pre-heated oven until fish is cooked through (turn fish once). About 15 – 20 minutes, depending on the thickness of the fillet.
Meanwhile, saute Baby Bell Pepper (8), Capers (2 tablespoon), Garlic Paste (1/2 teaspoon), Butter (8 tablespoon), and Kosher Salt (to taste) until heated through.
Plate the fish and the cauliflower.
Top with a few sprigs of Fresh Cilantro (to taste). Then top with the hot peppers, capers and butter.