1.Dry-fry spices in small frying pan, stirring, until fragrant. Using mortar and pestle, grind spice mixture, garlic and rind until crushed.
2.Combine spice mixture, oil and fish in medium bowl. Grill or pan-fry fish (in non-stick pan) and cover to keep warm.
3.Meanwhile, boil, steam or microwave cauliflower until tender; drain. Mash cauliflower with butter and cream in large bowl until smooth. Cover to keep warm.
4.Melt extra butter in small saucepan; stir over low heat about 3 minutes or until browned lightly. Remove from heat; stir in juice.
5.Serve trout with cauliflower puree and browned butter.