Poached Tilapia Amandine with Creamy Mashed Cauliflower

Sometime I want to enjoy  a lighter, more gourmet dinner and if it happens that only hubby and I enjoy it, well, so be it! :)  Yes, this one was not very popular with the young'uns, but hubby and I sure enjoyed every bite of it.  It's light, packed with flavor, and quite a delight.  Enjoy!
For fish:
-3 lemons
-1/2 cup cooking white wine
-1 Tbs dried parsley
-1 tsp salt
-1/2 tsp pepper
-5 tilapia fillets
-1/2 cup slivered toasted almonds
For cauliflower mash:
-1 head cauliflower, cut into florets
-3/4 cup water, divided
-1 Tbs cornstarch
-1/3 cup heavy cream
-1 tsp salt
-1/2 tsp white pepper
-1/8 tsp onion powder
-1/8 tsp garlic powder
Make the cauliflower mash first.  Bring a large pot of water to a boil.  Add the cauliflower florets and boil for about 15 minutes or until tender.
Drain and add to your food processor or blender.  Add 1/2 cup of the water and process until smooth, but still with some texture.
Pour mixture back into empty pot.  In a small bowl, mix the remaining water and cornstarch.  Add to the cauliflower puree and mix well.  Add remaining ingredients and cook on low, stirring often, for about 10 minutes.  Remove from stove, cover and keep warm.
Meanwhile, let's make the fish.
Juice 2 of the lemons and slice the third.
Add the lemon juice, wine, parsley, salt and pepper to a large deep pan.  Bring to a gentle boil and lower the heat.  Add the tilapia, cover, and let it poach for about 5 minutes or until fillets are just opaque in the middle.
To plate, scoop some of the mashed cauliflower onto a plate.  Top with a poached fillet.  Garnish with lemon slices and toasted almonds.